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Whole grain yeast-free bread. Whole grain bread without yeast in the oven From whole grain flour without yeast

Recently I started to bake sourdough bread. There is absolutely no yeast in such bread! Not a drop, not a pinch, not a single yeast granule! :-)

Today we will bake bread from whole grain flour without yeast - on rye sourdough. It is lean: it does not contain butter, eggs, so such bread can be baked in fasting.

The bread is large (960 g), very tasty. The only drawback is that it takes a long time to bake such bread.

Who does not know how to make sourdough, you are here -.

To cook yeast-free whole grain bread in the oven, prepare the foods according to the list.

I usually start to cook yeast-free bread whole grain flour in the evening.

At 13-14 o'clock, I feed the starter culture (for example: 20 g. Starter culture, 20 g. Water and 20 g. rye flour). I leave it for 8 hours at room temperature... Such a leaven is called "refreshed".

By 22 o'clock the leaven is active, you can prepare the dough.

What does it mean "the leaven is active"? This means that she must live! How she lives - you can see in the photo. There are many bubbles in it, the surface is loose, it has increased its volume by 2-3 times of its original size. It is an active leaven.

Making a dough for yeast-free bread from whole grain flour.

We take the required amount of active rye sourdough, mix it with water and whole grain flour. Mix well. Cover the jar with a lid and leave at room temperature for 12-16 hours.

Why is there such a discrepancy in time? This is because the temperature in the room is different for everyone. You understand: the warmer, the faster the dough will come to life.

If the dough was delivered at 10 pm, then by 10-13 o'clock it will be ready.

This is the picture you should see in the morning. The dough has increased in size and is ready to go.

Let's start the test.

Put all the dough into the bowl, add water.

Then - two types of flour and salt.

Knead the dough for 10 minutes in a stationary mixer or 15 minutes with your hands. The dough will turn out to be quite sticky, tender, but at the same time, it should hold its shape well.

Flour may need more or less than the specified amount.

Put the dough in a greased bowl, cover with foil and leave in a warm place for 2-3 hours.

During this time, the dough will not increase much in size.

We crush it. We put it in the proofing basket. No basket - place in any buttered baking dish. Then you will bake in this form.

Cover with foil and again leave in a warm place for 1.5-2 hours.

This is how the dough will grow after the specified time.

We spread it on a baking sheet covered with parchment, make cuts with a blade or a sharp knife.

When I laid out the dough from the proofing basket, it caught a little on the edge and got such an uneven circle. This, of course, did not affect the taste in any way.

We bake whole grain bread without yeast in an oven preheated to 220-230 degrees, 40-45 minutes. The first 10 minutes are with steam. Those. put a bowl of boiling water on the bottom of the oven or throw a few ice cubes. After 10 minutes, remove the bowl of boiling water (by that time the ice cubes will evaporate by themselves).

This is how bread turns out.

Let it cool completely on the wire rack.

It is advisable to let him lie down for at least five hours.

And this is how yeast-free wholegrain bread looks like a cutaway 5 hours after being taken out of the oven.

Delicious and healthy bread for you!

Girls, I suffered for almost 2 months, trying to find a recipe for whole grain bread that would be simple, tasty and would meet the requirements of the Ducan diet (fixing stage). These are the results of my suffering. Hope it will be helpful to someone. The bread turns out to be gorgeous - without sugar and yeast, spongy, moderately moist, very satisfying and, most importantly, extremely useful (and not only for dukanochki)!

Don't be alarmed that there are so many words! I tried to describe everything as accessible as possible.
Don't be alarmed that there are so many stages. Each of them (except for baking) spends a minimum of time and effort - 5-15 minutes a day.

Stage 1. Preparation of the starter culture.

I started this stage 2 weeks before fixing, but in fact, 3 days is enough.

Day 1. 100 g of rye flour (wallpaper or peeled) + 100 g of water. Stir well, pour into an 800g jar with a lid. Make holes in the lid (otherwise the leaven will die from lack of oxygen, suffocate, poor thing. What happened to me in the first attempt - it came to redo.). Leave for 24 hours in a dark place without drafts (I have it in the kitchen cabinet on the top shelf). After 12 hours, the first bubbles should begin to appear. If the process does not start in any way, you can add 1/2 tsp of sugar. But everything worked for me without it.

Day 2. Another 100 g flour and 100 g water. In the leaven, stir thoroughly. Leave again in the same place for another 24 hours. The blistering by the end of the 2nd day is already much more active. A typical sourish (but pleasant, bread-like smell) appears

Day 3. Another 100 g flour and 100 g water. And for another 24 hours. Now the leaven should increase 2 times per day.

Everything! Our live starter culture is ready! For bread (1 loaf - a brick), I take 5 tablespoons of this miracle. I keep the rest in the refrigerator (for almost 2 months now everything is under the same lid with holes).

Stage 2. (if the leaven is fresh, skip it. If from the refrigerator, then go through this stage) We take the leaven and revive it, because in the cold she fell asleep. 100 g flour + 100 g water. 24 hours covered with holes at room temperature. Startled - revived!

Stage 3. Dough + "lobe"
For the dough, take 5 tablespoons of sourdough, 75 g of rye wallpaper (or peeled) flour, 90 g of water. (the rest of the leaven is again sent to the refrigerator). Knead thoroughly and leave in a bowl (preferably plastic or glass) under the film, in which we punch holes, at room temperature for 12-16 hours. The dough should become tender, "breathe" and rise a little.

"Lob" (a term from bread sites) is all kinds of seeds that are best soaked before adding to bread. In accordance with Ducan's recommendations, I took 35 g of flaxseed + 100 g of water. Cover carefully with foil and leave warm for a day. In a day, such a slightly viscous jelly with seeds is obtained. What we need!

Stage 4. The actual dough.
We take all the dough, the whole lobe, add 2 cups of whole grain (in my case, rye) flour, 3/4 cup of rye wallpaper (or peeled) flour, 1 tsp of salt, 30 g of sesame seeds (lightly fry in a dry frying pan) and 175 g of water ... Knead everything for 15-20 minutes (I do this in a bread maker on the dough mode). Leave, loosely covered with foil for 2-3 hours at room temperature. During this time, do "stretch and fold" 2 times after 50 minutes. This is a special technique to make wet dough more manageable. You can watch a video on YouTube of how they do it. I just lifted the edge on a damp silicone mat and tucked it towards the center, then the second, third, fourth. And turned it over with the seam down.

When the dough has breathed, it has become tender, we form a loaf and put it in a mold, generously sprinkled with flour (or on a sheet of dry parchment). We cover it with a film, making several holes in it, put it in a place without a draft (all the same kitchen cabinet). We let it come up 2 times - about 3 hours. Alternatively, you can send the form to the refrigerator for 14-16 hours. Then take it out and let it come up for 3 hours.

Stage 5. Baking. Total time 40-45 minutes
We preheat the oven to 240 degrees. At the bottom we put a bowl of boiling water (for steam). Let the water begin to actively evaporate. CAREFULLY! If you open the door, scalding steam will come out of the oven!

Put the bread in the oven carefully and gently. We leave for 10 minutes. We reduce the heat to 200 degrees and do not touch it for another 30 minutes. We take it out, check it with a dry wooden toothpick or by tapping on the crust. The toothpick should be dry, and the sound when tapped should be dull. And from the walls of the shape of the bread should move slightly.

Sprinkle hot bread with water - the crust will be better.

Cover with a linen towel. When the form has cooled down enough to take out the bread, remove it and cool it on a wire rack under a towel.

Stage 6. Eating and storage.
Rye bread should ripen - 2 hours after the oven come to life. Then you can cut it off and taste it.
What a miracle happened!

You can store it for 3-4 days in a linen towel and a bag (or bread box). Can be sliced ​​and frozen. You can dry the leftovers on croutons with spices!

Enjoy your meal!

And gingerbread to the one who read all the letters to the end!

When I saw it, at first I did not believe that it could work out. How can he bake normally when there is essentially only flour and water in it? It contains neither yeast, nor dairy products and eggs, even vegetable oil is not needed.

Since I am wary of store-bought bread and prefer homemade bread to it, I decided to try it. I didn't find whole-grain rye flour, but I bought wheat flour (in a large hypermarket, a bag with this flour was on the same shelf as an ordinary one).

For bread, I needed:

  • 2 cups of flour
  • 2 handfuls of oatmeal
  • 1/4 spoon of baking soda, slaked with 5% vinegar
  • 1 glass of warm water
  • 1 teaspoon without a slide of salt (you can even a little less)

According to the recipe, nuts and dried fruits were added to the bread, but since my children cannot do this, I decided to put some oatmeal instead of them and did not regret it. I will add that this amount of ingredients is enough for a small bun. So that the whole family of 4 would have enough bread for 2-3 days, I tripled everything.

Making whole grain bread without yeast

Put flour in a container convenient for kneading dough, cereals, add salt and mix. This will distribute the salt evenly in the flour. Next, put the required amount of soda into the glass, extinguish with vinegar (you can citric acid or better yet lemon juice). Pour into flour warm water and mix with a spoon. The dough is kneaded very easily, a rather neat lump is obtained even without kneading by hand. Next, we wet our hands with water and put our lump of dough into a mold. It practically does not stick to wet hands.

Separately about the form. I have tried the oven in a non-stick pan and it has a very thick crust. In general, I must say that the crust of this bread is very tough. The next time I took a metal mold, but the bread was fried to it. Then I purchased baking paper and put it in a metal mold. As a result, the paper stuck to the bread. I got out of the situation: I wrapped hot bread with adhering paper in a wet kitchen towel and left to cool. When the bread cooled down, the paper peeled off beautifully and the tough crust became soft.

Let's go back to cooking. I baked the bread in the oven at about 200 degrees for about 1.5 hours, and the recipe needed 40 minutes. If you bake less, then it was not baked in my oven. I think the question here is exactly what kind of oven you have. Perhaps I put less baking soda, because I don't like it when the baking soda tastes strongly.

After the bread has been prepared, as I wrote above, it is better to wrap it with a wet towel until it cools completely.

Me and my loved ones like this bread very much. No yeast, no oil, no eggs or dairy products. This is just a godsend in fasting, because you can fill up with such bread very quickly.

Angela at the meal!

Ekaterina Solovieva

Such bread without yeast and sourdough is prepared simply and quickly. It is perfect for those who follow proper nutrition. Whole wheat bread cooked according to this recipe is soft and tasty.

Ingredients

To make whole wheat bread without yeast in the oven, we need:
oat flakes "Hercules" (not fast food) - 1 glass;
whole grain flour - 1 cup;
soda - 1 tsp. without a slide (extinguish 1 teaspoon of vinegar);

salt - 0.5 tsp;
sugar (or honey) - 1 tbsp. l .;
vegetable oil - 1 tbsp. l .;
whey (can be replaced with water, milk or kefir) - 1 glass;

sesame seeds and sunflower seeds for sprinkling.
Faceted glass 220 ml.

A standard form for baking bread.

Cooking steps

To get started, turn on the oven to heat up to 230 degrees.

Then grind the oatmeal in a chopper or coffee grinder.

In a bowl, combine chopped oatmeal, flour, slaked soda, and salt.

Add sugar (or honey), vegetable oil, whey (or milk, kefir) and stir.

You will get a soft, runny dough.

Spoon the dough into a lightly buttered dish.

Top the bread can be sprinkled with sesame seeds and sunflower seeds. Bake in a preheated oven at 230 degrees until skewered dry (it took me 40 minutes). Dough mixed with water or milk may take less time (about 20 minutes).

Cool the finished bread on a wire rack, covering with a towel.

suitable for vegans

This year at the Orange Kitchen we are celebrating the opposite. Usually on a holiday you allow yourself something nasty, fatty or sweet. And our today's recipe, on the other hand, is superfood mega wholesome, whole grain. Traditional Halloween fun is hunting for sweets, right? And our bread is generally unsweetened! He is the most harmless in the world, there is not an ounce of "creepy" in him. No flour, no eggs, no yeast, no sugar - not just bread, but the dream of a healthy lifestyle enthusiast.

Come on, take away the recipe for delicious and beautiful whole grain bread, otherwise it turns out that we are the only one here so correct on Strashilkin's Day? Come to us!

For whole grain bread without flour, we need:

  • 1.5 cups oatmeal (Hercules);
  • 1.5 cups of water;
  • 1 cup shelled sunflower seeds
  • 0.5 cups hazelnuts;
  • 0.5 cups flax seeds;
  • 4 tablespoons bran;
  • 3 tbsp vegetable oil;
  • 1 tsp salt (as little as possible);
  • 6-8 drops of stevia extract (or 1 tablespoon Jerusalem artichoke syrup).

First, we connect in big platter all dry components of bread "dough": oatmeal, seeds, nuts, bran, salt. I did it right - from whole grains. But next time I want to grind everything and see what happens.


Now it's up to liquids. Mix the water thoroughly with vegetable oil and a sugar substitute (I had stevia).


Pour the emulsion obtained at the previous stage into the dry mixture and mix everything thoroughly.


Line the loaf-shaped form with baking paper, which is then lightly greased with oil. I had to replace the paper with foil, but this is not an equivalent replacement, I do not advise.


We spread our "dough" in the prepared form, cover it with a towel and leave it alone. Minimum - for a couple of hours, very good - for eight hours. It is necessary that all the water is absorbed and the bread mass swells.


When the allotted time has passed, we preheat the oven to 180 ° C and send the form there for 20-25 minutes.

And then, by the edges of the paper, the loaf must be carefully pulled out of the mold and turned over onto a baking sheet. For me it was the most difficult moment - the foil was all torn, I was all exhausted.


For the second (and last) time, put the bread in the oven. Already for 30-35 minutes. Then we take it out and wait for it to cool. Whole grain bread is gorgeous, and the family asks to bake one every week. It's just badly cut into pieces. Therefore, next time I will try to grind at least some of the seeds and nuts to the detriment of beauty.

I also want to experiment with the composition. For example, replace hazelnuts with pumpkin seeds... Or maybe sunflower for peanuts? Such is the recipe conducive to creativity, however. Bon Appetit! And don't scare each other too much! 🎃