Delicious homemade bread. Cooking bread in a slow cooker. Simplified version for men

There is nothing tastier than bread just taken out of the oven, hot, fragrant, rosy. Unfortunately, today such a dish has become a gourmet delicacy. Many young housewives refuse to bake bread because of the complex and time-consuming process, although modern ovens allow this to be done without much hassle. This collection contains various secrets of baking bread at home.

Photo recipe for bread in the oven

Bread is a product that very few meals are complete without. And it is not at all necessary to buy it in bakeries or stores. Baking, for example, rye-wheat bread (or any other) in a very ordinary oven is not as difficult as it seems at first glance. The ingredients for its preparation need simple ones, which are likely to be found in the kitchen of any housewife. Unless it takes quite a lot of time to prepare it.

Ingredients:

Lard (margarine or any butter is suitable as an alternative) – 50 g.
Rye flour – 1 cup.
Wheat flour - 2 cups.
Table salt – teaspoon.
Whole milk (you can use sour milk) – 300 ml.
Dry baker's yeast - dessert spoon.
Granulated sugar - a tablespoon.
Potato starch - a heaped tablespoon.

Yield: 1 standard size loaf of bread.

Cooking time – up to 3 hours.

Method for preparing rye-wheat bread in the oven:

1. Melt lard on the stove or in the microwave. Heat the milk slightly, pour no more than a third into a bowl, stir sugar and yeast in it. Leave for 5 minutes alone.

2. Mix, sifting, rye flour, starch, salt (there is no need to sift it) and a third of the wheat flour.

3. Combine melted lard, milk and yeast mixture.

4. Pour the liquid mixture into the dry mixture, mix thoroughly (or better yet, beat with a mixer).

5. Gradually adding additional flour, knead the dough, cover with a towel and hide in a warm place so that it rises faster.

6. When the dough has doubled in volume, knead it again and place it in a loaf pan. Cover with a towel and leave to proof for literally a quarter of an hour.

7. When it puffs up (rises) a little, place the pan with the dough in a hot oven and bake at 190°C for 45 minutes.

8. Immediately remove the baked loaf from the pan and cool on a towel or wire rack.

Homemade bread in the oven with yeast

Using yeast, on the one hand, greatly complicates the task of baking bread, on the other hand, allows you to achieve excellent results. It is important to start the business with quality products and good thoughts, to protect the dough from drafts and evil words.

Products:

Rye flour – 3 tbsp.
Water – 1 tbsp.
Salt – 1 tsp.
Dry yeast – 2 tsp.
Sugar – 2 tbsp. l.
Vegetable oil – 2 tbsp. l.

Preparation:

Mix the dry ingredients in a fairly deep container: stir in the yeast, granulated sugar and salt into the flour.
Now pour in the oil and add water little by little, kneading the dough.
Mix it very thoroughly. Sprinkle with flour and cover with linen cloth. Leave it warm.
The dough will rise and increase in volume. It needs to be kneaded again, then formed into a bun/loaf.
Sprinkle the mold with flour. Place the future bread in the mold. Traditionally, make cuts. Some housewives recommend brushing the dough with whipped yolk for a beautiful crust.
Baking time 40 minutes.

The delicious bread prepared by your mother may well become an independent dish that will disappear from the plate at the speed of light.

How to cook bread in the oven without yeast

Many housewives know that yeast helps speed up the process of dough rising, but in the old days they did just fine without it. The following recipe will demonstrate how to do this in modern conditions. Of course, it will take much more time than preparing dough with yeast, but the taste will be fantastic.

Products:

Rye flour – a little more than 1 kg.
Vegetable oil, preferably refined – 3 tbsp. l. into the dough and 1 tbsp. l. for lubricating the mold.
Salt – 1 tsp.
Honey – 1 tbsp. l.
Water.

Preparation:

It is best to start cooking in the morning. You will need a large glass or ceramic container.
Pour in 100 ml of warm water (brought to a boil and cooled). Pour 100 grams into water. rye flour.
Stir until smooth. Cover with a cotton napkin. Place in a warm place. It is advisable not to use metal - even stir with a wooden spoon or spatula.
After a day, add water and flour (100 each) to this dough. Leave it warm again.
Repeat on the third day.
Fourth day - time is coming to an end. Pour in 500 ml of water and add enough flour so that the dough resembles thick sour cream. Leave for a day.
The next morning you need to separate ¼ of the part - this will be the so-called “grove”, which can be used for further baking of bread (repeating the procedure of adding portions of flour and water).
Add salt, sugar and vegetable oil to the rest of the dough.
Stir first with a wooden spoon and only finally with your hands.
Grease a baking sheet with oil. Form a loaf. Place on a baking sheet. Leave for three hours to rise.
Baking time is about an hour, depending on the individual characteristics of the oven.

The technology for baking bread according to this recipe is quite complex, but if, for medical reasons, yeast is prohibited, but you want some bread, then the recipe becomes a salvation.

How to bake sourdough bread in the oven

There are recipes for baking yeast-free bread; if the housewife is doing this for the first time, then she will have to go through a fairly long process while the sourdough is being prepared. Among Belarusians it was called “groshchina”; it’s nice that next time the baking process is faster, and part of the dough is separated again, making the process almost endless.

It’s good if one of the hostess’s friends shared the sourdough, then the cooking process is as easy as shelling pears. If there is no starter, then the housewife herself will have to go all the way from start to finish.

Products:

Rye flour –0.8 kg (more may be required).
Granulated sugar – 1 tbsp. l. (or honey).
Water.
Salt – 0.5 tsp.
Vegetable oil – 1-2 tbsp. l.

Preparation:

Stage one – preparing the starter. It will take several days. First you need to mix 100 g. flour and 100 ml of water brought to a boil and cooled to warm. Stir with a wooden spoon. Leave for a day in a warm place (near a radiator, for example), cover with a cotton cloth or a piece of gauze.
On the second to fourth day, repeat the operation - add 100 ml of water and 100 g of flour each time and mix thoroughly.
On the 6th day, you can actually start kneading. To do this, add flour (about 400 g) to the dough, pour in a glass of water, add salt and sugar/honey, vegetable oil.
Knead first with a wooden spoon, and then you can start kneading with your hands, generously sprinkling them with flour.
Form a beautiful round loaf, just like your grandmothers and great-grandmothers did.
Grease a baking sheet with vegetable oil. Lay out the dough. Leave for a couple of hours to approach.
Bake for an hour (or a little less, depending on the oven).

As an experiment, to make bread lighter and tastier, it is recommended to take rye and wheat flour in equal proportions.

Baking rye bread without yeast requires a lot of time from the housewife. In this regard, baking white bread, and even using dry yeast, will significantly save time.

Products:

Premium wheat flour – 3 tbsp. with a slide.
Butter – 2 tbsp. l.
Granulated sugar – 2 tbsp. l.
Dry yeast – 1 sachet (7 g).
Salt.
Warm water – 280 ml.
Melted butter – 1 tbsp. l.

Preparation:

Mix 1 tbsp. flour, dry ingredients and butter. Add water and knead the dough using a mixer.
Add the rest of the flour and continue kneading the dough, scraping down the sides until it reaches a uniform consistency.
Leave the dough in a warm, draft-free place, cover with a clean cloth/towel.
When the dough has doubled in volume, knead it gently.
Transfer to a baking dish. Form a loaf with floured hands. Leave for another 40 minutes to proof.
Bake for ¾ hour.
Brush the cooled bread with melted butter.

All housewives, without exception, will thank the person who invented the mixer, which facilitates the process of kneading dough.

How to bake rye or black bread in the oven

Technological progress does not stand still; almost every day it brings new innovations that make life easier. But in any business there are two sides - positive and negative.

On the one hand, technology speeds up and simplifies the cooking process, but on the other hand, the magic disappears - the resinous smell of firewood and the magical aroma of bread. The following recipe offers an attempt to preserve this magic, although the baking process takes place in the oven.

Products:

Rye flour – 0.5 kg.
Salt – 0.5 tsp.
Granulated sugar – 1 tbsp. l.
Dry yeast – 7 g/1 sachet.
Water brought to a boil and cooled to room temperature - 350 ml.
Vegetable oil – 2 tbsp. l.
Coriander.
Cumin.
Caraway.
Sesame seed.

Preparation:

Sift the flour. Mix with salt, sugar, yeast. Add water while kneading the dough. It is best to use a mixer, this way you can save energy.
Leave the dough under a towel in a warm place to rise for several hours, protect from drafts and loud voices.
Add vegetable oil to the dough, mix well again.
It's time to put the dough into baking pans, after greasing them with oil and sprinkling with flour. The molds should only be 1/3 full, it takes a few more hours to proof and increase the volume.
Preheat the oven. Place the molds with the future bread.
Reduce baking temperature to 180 degrees. time – 40 minutes. Checking readiness with a dry wooden stick.
Remove bread from pan and sprinkle with seasoning mixture.

Delicious bread in the oven with garlic

Bread and garlic go well together, both chefs and tasters know this. That is why recipes for baking homemade bread with garlic in the oven appeared.

Dry yeast – 1 sachet (7 g).
Granulated sugar – 1 tbsp. l.
Salt – 0.5 tsp.
Water – 2 tbsp.
Flour – 350 gr.
Refined vegetable oil – 3 tsp.

Products for filling:

Parsley/cilantro – 1 bunch
Dill (greens) – 1 bunch.
Salt – 0.5 tsp.
Oil, ideally olive oil, but you can use any vegetable oil - 4 tbsp. l.
Garlic cloves – 4 pcs.

Preparation:

According to this recipe, the process begins with dough. Heat the water until warm, mix with yeast and sugar. Dissolve. Add flour (1 tbsp). Leave for 10 minutes to start fermentation.
Then pour in the oil, add flour and knead the dough. One should be thick enough. Leave for the test to take place (it will take at least 2 hours, and the place should be away from doors, vents, and drafts).
The filling is prepared almost at lightning speed, thanks to the use of a blender. The greens, of course, need to be washed and dried. Peel and rinse the garlic cloves. Combine everything together in a blender into a fragrant green mass.
Make a sheet of dough, coat it with green filling, and roll it into a roll. Next, cut the roll in half, intertwine these halves together to form a braid.
Grease a baking sheet with oil, place the dough, leave for 30-50 minutes in a slightly warm oven.
After the dough has increased in volume, send it to bake.

The aromas appear in 10 minutes and become stronger every moment, meaning tasters will soon be in the kitchen waiting for the magic to happen.

Homemade kefir bread recipe

Housewives know that baking bread requires few ingredients; in principle, you can get by with water, flour, adding a little salt and alley. But there are recipes that are a little more complicated, including well-known yeast and kefir.

Products:

Wheat flour (high grade) – 4 tbsp.
Dry yeast – 1 tsp.
Butter – 2-3 tbsp. l.
Sugar – 2 tbsp. l.
Salt - on the tip of a spoon.
Kefir – 1 tbsp.
Warm water – 150 ml.
Soda – 1/3 tsp.

Preparation:

The first stage is dough, for this, put yeast and sugar (½ tbsp.) into heated water. Stir until dissolved. Leave for a quarter of an hour.
Mix flour with salt, the rest of the sugar, and soda.
Melt the butter. Pour into kefir.
First stir the dough into the flour. Then add kefir and butter little by little. You will get a smooth, beautiful dough.
Transfer it to a deep container. Leave for 2 hours.
When it fits, that is, increases several times in volume, knead it tediously.
Now you can start baking. These ingredients will make 2 loaves. Form them and place them on a baking sheet. Traditionally, make cuts on top.
Place in the oven, bake first at 60 degrees (quarter of an hour), then increase to 200 degrees (another half hour).

Using a wooden stick, carefully pierce the bread; if the dough does not stick, then the bread is ready.

Very tasty and healthy whole grain bread in the oven at home

Modern people try to limit their consumption of bread because of its high calorie content. But there are types of bakery products that are low in calories and healthy. This is bread made from wholemeal wholemeal flour; you can bake it at home.

Products:

Flour – 0.5 kg (unsifted, second grade).
Dry yeast – 7-8 gr.
Warm water – 340 ml.
Salt – 1 tsp.
Sugar – 1 tsp.
Spices for aroma.

Preparation:

Mix flour with yeast, sugar, seasonings and salt. Then add water and knead.
Leave the dough warm. The fermentation process will begin and the dough will increase in volume.
Divide it into 2 servings. Grease the molds with oil.
Spread out the dough. Keep it warm for an hour to let it rise again.
The surface of the products can be sprinkled with water, sprinkled with coriander, cumin, and sesame seeds.
Bake for an hour, t – 200°C.

Housewives who love culinary experiments can try adding bran, flax seeds, pumpkin seeds, and sunflower seeds to the dough.

Homemade cornbread in the oven

Want to experiment a little with bread baking? There are opportunities to try some rather unusual recipes, such as baking cornbread.

Products:

Wheat flour – 0.5 kg.
Corn flour – 250 gr.
Boiled water – 350 ml.
Salt – 0.5 tbsp. l.
Dry yeast – 7 gr.
Olive/vegetable oil – 3 tbsp. l.

Preparation:

In a container, mix corn flour and water until smooth. Leave for a quarter of an hour to swell.
Then add all the remaining ingredients here. Using a mixer, knead the dough at low speed.
Place the container with the dough in a warm place. When it grows in volume, knead it.
Divide into two equal parts. Leave for 20 minutes again.
Place in greased molds. Keep warm for an hour.
Bake in the oven with a bowl of water on the bottom rack. Baking time is 40 minutes (maybe a little less or a little longer).

The evening of Moldavian or Romanian cuisine is declared open!

How to make Borodino bread at home

Each type of bread has its own lover, but, of course, Borodinsky has the most fans. It is famous for being baked from rye flour with lots of cumin and coriander. It’s good that recipes have appeared that allow you to prepare Borodino bread at home.

Products:

Rye flour – 300 gr.
Wheat flour (but 2 varieties) – 170 gr.
Fresh yeast – 15 gr.
Vegetable oil – 1 tbsp. l.
Filtered water – 400 ml.
Rye malt – 2 tbsp. l.
Salt – 1 tsp.
Sugar/honey – 1 tbsp. l.
Cumin and coriander - 1 tsp each.

Preparation:

Boil 150 ml of water, pour in rye malt, stir. Leave until cool.
In another container, mix 150 ml of water (not boiling water, but warm enough), sugar/honey, yeast. Leave for 20 minutes to ferment.
Pour two types of flour and salt into a container. Make a recess. First pour the dissolved yeast into it, then the malt. Add the remaining water and olive oil.
Knead the dough until smooth. Leave to increase in volume.
Foil pans work well for baking. Place the dough in them, wetting your hands with water, and form into loaves. Sprinkle the loaves generously with coriander and cumin seeds on top; you can even lightly press them into the dough.
Proofing time – 50 minutes. Then baking.
Place the bread in a preheated oven. Bake for 40 minutes, t – 180 °C.

Homemade bread is very healthy and tasty, I think that the relatives will very soon ask the hostess to repeat the recipe.

Homemade bread with cheese in the oven

Among the foods that go well with bread, cheese occupies a special place. Firstly, it gives the bread a pleasant creamy cheese taste, secondly, it gives a beautiful color, and thirdly, the cheese aroma will attract the whole family to the kitchen.

Products for dough:

Fresh yeast – 2 tsp.
Granulated sugar – 1 tsp.
Water – 2 tbsp. l.
Flour – 2 tbsp. l.

Products, actually, for the test:

Flour – 0.5 kg.
Water – 300 ml.
Salt – 1 tsp.
Hard cheese – 100 gr.

Preparation:

It all starts with dough. Mix sugar, yeast, add warm water, flour. Leave for 30 minutes.
Grate the cheese, mix with flour, salt and water.
Add fermented dough to the dough.
Mix everything until smooth, the dough should not be sticky. Leave to rise.
Preheat the oven. Bake in a pilaf cauldron, covered with a lid, for 40 minutes, remove the lid and leave for another 10 minutes.

Do not cut immediately, let the bread rest.

Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in egg, bread with cheese - you can’t count all types of bread. Some people like the recipe for white bread, while lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. A crustless “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino Bread, a recipe for French Bread, a recipe for Bread without Yeast or otherwise a recipe for Bread without Yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.

As long as people live in the world, they bake bread. And it’s simply impossible to imagine our table without this product. There is probably nothing tastier than fragrant fresh bread. And you always want to return to a house where it smells of fresh bread. That is why today homemade bread baking is becoming more and more popular, and housewives are so eager to master this art.

Of course, today bread is practically no longer baked in ovens as before. The easiest way for a modern person to bake bread is in a bread machine; the very name of this unit speaks about its purpose. But even those who do not have a bread machine can easily bake bread in an ordinary oven, because today there are many recipes for homemade bread: white, rye, yeast dough, yeast-free bread, and everyone can choose a recipe to suit their taste.

Bread in the oven - food preparation

Of course, the quality of flour is most important for baking good bread. Flour should be dry, without lumps, fresh. In order to get an idea of the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the color of the flour remains light, it means it is fresh; If the flour has darkened, it means it is stale. If it seems to you that the flour is damp, then it should be dried.

A prerequisite for successful bread baking is sifting the flour. This will allow it to be saturated with oxygen and eventually turn into soft and fluffy bread, aromatic and incredibly tasty, just like a homemade loaf should be.

Bread in the oven - the best recipes

Recipe 1: Rye bread in the oven

This is a fairly simple rye bread recipe that even a novice housewife can master. Its disadvantage, perhaps, is the length of preparation. However, using this recipe, you will prepare traditional homemade bread, aromatic and tasty, which will not go stale for a long time.

Ingredients:

800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp. salt;
raises oil.

Cooking method:

1. After sifting the flour, add water with yeast and salt. We knead the dough, however, not until it becomes homogeneous, but so that there is enough air left in it to make the baked goods porous. Then, covering the bowl with the dough with film, put it in the refrigerator for 16 hours.

2. After the specified time has passed, take the dough out of the refrigerator and, sprinkle the table with flour, place it there. Leave the dough for a few minutes so that it “stretches” itself over the surface of the table. After kneading it slightly, transferring it to a clean towel and leaving it to “rest” for another 3 hours, covering it with the free ends of the towel.

3. To bake bread, heat the oven to 250°C. Grease the pan or pan in which we will bake the bread with vegetable oil and put it in the oven for 5 minutes to warm up. Then, taking the pan out of the oven, carefully transfer the dough into it and cover it with a lid. Bake the bread for about 40 minutes, then remove the lid and continue baking for about 15 minutes until done.

Recipe 2: Wheat bread in the oven

With this recipe you will get wonderful bread, with a crispy crust and fluffy crumb.

Ingredients:

1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 tbsp. l. salt and sugar.

Cooking method:

1. Stir yeast in 1 liter. warm water, then pour the resulting dough into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). Mix the dough. Form a ball out of it and knead for about 10 minutes. Then grease the pan with vegetable oil, transfer the dough into it and, covering it with a lid, leave it to rise.

2. After the dough has increased in volume, knead it and knead for several minutes.

3. Prepare the bread baking pans by greasing them with vegetable oil. We transfer the dough into them. You can put the dough on a baking sheet, giving it a round shape, then we will get one large round loaf. Cover the dough in the molds with film and leave to rise for about an hour in a warm place. Then, preheat the oven to 200°C, bake the bread for about half an hour. Cool the finished loaves on a wire rack.

Recipe 3: Bread in the oven with kefir

This bread is a real find for those who don’t like yeast dough. Although the recipe is very simple, the bread turns out very tasty, aromatic, and retains its fresh appearance and taste for a long time.

Ingredients:

600 ml kefir;
6 cups flour;
1 tsp each sugar, salt, and soda;
2 tsp. cumin.

Cooking method:

1. Mix kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (at first you can stir with a spoon). Having received a thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf from it. For better baking of the dough, we make cuts on top, and to form a crispy crust, sprinkle flour on top.

2. Having warmed up the oven well, place our baking sheet with the dough there. Bake for about 40 minutes.

If you prepare bread using the sponge method, do not allow the dough to cool. This can cause the bread to be too dense and difficult to digest.

It’s not at all difficult to determine the readiness of the dough. This will become clear when it doubles in volume and becomes covered with bubbles. The dough is ready when it stops sticking to your hands. The readiness of the bread will be indicated by the color of the crust and the sound that we hear when we knock on the bottom crust of the loaf - if it is distinct, then the bread is ready. You can also check the readiness of the bread by inserting a wooden toothpick into it. If it comes out dry and clean, then our bread is ready; If traces of dough are visible on it, it means that the bread still needs to be baked.

If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be removed from the oven very carefully. Cooling of hot bread should occur slowly and naturally. In this case, it is necessary to ensure air access to the bottom of the loaf, that is, a sieve, grate, etc. may be a suitable place for this.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Bread is a source of carbohydrates, therefore it increases brain activity and gives strength for the whole day. In Rus', women have always baked homemade village bread . Bread contains fiber that is beneficial for the body, and also helps us cope with fatigue and resist allergic reactions. Bread made at home is especially valuable because it contains only natural ingredients. .

5 interesting facts about homemade bread

Homemade bread is a dietary product because it is low in calories.
Dark homemade bread is healthier than white bread.
The healthiest one is rye black bread.
Homemade bread cleanses the intestines of harmful substances.
Homemade bread contains a rich vitamin and mineral complex.

The main question that a housewife faces when preparing homemade bread is: how to choose the right flour.

High-grade flour contains starch and gluten, since it is produced only from grain kernels. During the flour production process, the grain shell is sifted out, and thus the flour is deprived of valuable vitamins and healthy unsaturated fatty acids. The bread, made from premium flour, is light and has a beautiful golden brown crust. We pay for this by the fact that such bread is high in calories and can be harmful to digestion and the body as a whole.

There is another torment that we have already forgotten about in the era of progress. It is called coarse flour, wheat or rye. It is obtained by grinding the entire grain, including the shell.

This flour retains all the beneficial qualities of the grain. Our grandmothers used it to make homemade bread in the oven. Nowadays, bread made from such flour in production is called whole grain. It costs about 100 rubles in stores and, in addition to flour, contains other components unsafe for human health, such as yeast and flavoring additives, and a large amount of sugar. You can buy wholemeal flour in health food stores or replace it with bran and flax, which are available in pharmacies. From such healthy flour, you can make delicious homemade bread, which is not inferior in quality to store-bought bread, and in terms of benefits is even superior to it. Here are some simple recipes for homemade bread.

Rye bread recipe

Required ingredients:

wholemeal rye flour - 2 cups (you can use a mixture of flour and rye bran, which are sold at the pharmacy)
water – 1 glass
salt – 1 teaspoon
coriander, pepper or cumin to taste
nuts to taste

Cooking method:

Pour rye flour into a glass container, add warm water, salt, slaked soda, spices and ground nuts.
Mix the bread mixture well.
With wet hands, place the finished dough into a baking pan.
If desired, you can sprinkle ground oatmeal flakes or sesame seeds on top.
Bake in an oven preheated to 180-200 degrees for 40 minutes.

Homemade bread for diabetics

An easy homemade bread recipe that is gluten-free, fat-free, and complex carb-free. It can be eaten by people on a diet and people with diabetes.

Ingredients for healthy homemade bread:

flaxseed flour 1 cup (sold in the store, you can grind flax seeds from the pharmacy in a blender)
cashews and almonds a quarter cup (you can use ground peanuts or seeds)
cinnamon 1 teaspoon
prunes 1 handful
ground walnuts 0.5 cups
warm water 1 glass
ground dried apples 4 tablespoon
baking soda (slaked with vinegar) or baking powder
salt 0.5 teaspoon

Cooking method:

First we need to prepare the flour from which we will bake bread.
To do this, grind flax flour or flax seeds, nuts, seeds in a blender until it becomes flour.
Add warm water and ground dried apples to the resulting flour, stir thoroughly, add cinnamon, salt and slaked soda.
Preheat the oven to 180 degrees and place the resulting mixture in a mold or on baking paper.
Bake for about 35-40 minutes.
Cool the finished bread and cut into pieces.

Yeast-free rolled oats bread

How is homemade bread different from store-bought bread?

Very often, store-bought bread contains yeast, which is made from harmful chemical components, for example, sulfuric acid, bleach, sodium hydroxide, orthophosphoric acid. These and many other chemicals according to state standards GOST 171-81 used for the production of yeast.

We offer a recipe for safe yeast-free oatmeal bread, which does not require large expenditures and contains the simplest ingredients.