How to bake bread in the oven - simple and delicious homemade bread recipes. Quick homemade bread How to bake your own bread

There's nothing better than freshly baked homemade bread! Many families have preserved the tradition of preparing this aromatic pastry. Sourdough bread, whole grain, country bread, garlic and tomato - nothing will surprise our hostesses. And how the family will rejoice at such a treat! Friends, we have chosen for you best recipes and we invite you to learn the skills of bakers with us!

Try it healthy bread with whole grain flour from the author. The baked goods are very tasty, with a tender crumb and a crispy crust.

Add a little mustard powder to the dough, and the bread will become completely new taste. The author of the recipe recommends trying this option homemade baked goods, You'll like it!

Delicious bread with nutty taste and a tender crumb that does not go stale for up to two days, if left. Thanks to the author for the recipe!

Wonderful aromatic and very healthy bread according to the author's recipe! The large number of seeds makes it rich in both flavor and texture. An ideal bread for morning sandwiches and vegetable bruschettas.

If you want to experiment with baking, make cottage cheese bread with dates and grain topping. Thanks to the author for the recipe!

This bread can be found in every Italian home. Airy, sweet-creamy, with the aroma of Italian herbs, fragrant basil and piquant delicate taste parmesan The author of the recipe recommends that you please your family with this wonderful bread.

The bread according to this recipe turns out very fragrant and tasty! Making this kind of bread (like any no-knead bread) is very simple and quick, the main thing is to let the dough rest for 18-24 hours. Thanks to the author for the recipe!

The author suggests trying her favorite type of homemade bread. It has a cheerful amber color, a sweetish-delicate aroma and an incomparable taste. In addition, the bread is baked from whole grain flour with the addition of buckwheat.

Sweet accordion bread with cream cheese, poppy seeds and orange zest according to the author's recipe. This is a delicate crumb interspersed with poppy seeds, the aroma of orange and a golden toasted crust.

Make delicious, creamy cornbread with this recipe.

However, first we will talk about our diet. According to Vedic science, grains or cereals (wheat, rye, rice, etc.) tend to, during their processing and preparation, strongly absorb the mental attitude of the people who come into contact with them, especially for those who are directly involved in baking bread or cooking cereal-based dishes.

Therefore, a wife (or husband) who bakes bread herself in good mood mind and treats it to his loved ones, changes the surrounding space according to his inner mood and brings peace to the house. Try to experience this law of the Universe in practice, I guarantee you will like it!

Recipe 1

"The healthiest bread"

It’s very easy to do, the main thing is to make the starter correctly.

Leaven:

• a handful of raisins,
• 1 glass of warm water,
• 1 tsp. Sahara,
• 5 tbsp. l. with a heap of flour.

You need to take a handful of raisins (soak to swell) or grapes, chop them, just mash them with your hands. Fall asleep in liter jar, add a glass of warm water, sugar, flour. Cover with a nylon lid and place in a warm place, on a radiator, until it ferments - about 2-3 days (put the jar in a saucepan, otherwise the lid may break off and it will turn over).

Then strain through a sieve, discard the raisins, pour the starter back into the jar and add:

• 1 glass of warm water,
• 1 tsp. Sahara,
• 5 tbsp. l. with a heap of flour

And put it in a warm place for another day.

The hardest part is done, now this sourdough can live indefinitely, you just need to make bread or revive the sourdough once a week. So, if we are not making bread, pour out the starter, leaving 1-2 cm of liquid in the jar. Now add 1 glass of warm water, 1 tsp. sugar, 5 tbsp. l. with a heap of flour, leave for 3 hours at room temperature, then put in the refrigerator. We store the starter in the REFRIGERATOR.

Making bread: take the starter out of the refrigerator 2-3 hours in advance to warm up, it should be covered in small bubbles. Before kneading the dough, I turn on the oven to 100 degrees and set the bread pan (I have a glass one) to warm up. Knead the bread:

• 1 glass of warm water,
• sourdough (remembering to leave 1-2 cm of liquid),
• 1 tsp. salt,
• 1 tsp. Sahara,
• 2 tbsp. l. vegetable oil,
• 16th century l. with a heap of flour (I take 6 tablespoons of bran or whole grain flour).

Mix everything thoroughly and pour into the mold. The mold needs to be greased, I also put baking paper on the bottom. My shape is oval, 20 by 30, and it turns out full. If you take a round one, you need at least 25 cm in diameter. So, pour the dough into the mold and cover with film, as in the photo.

Place in a warm oven, reduce the heat to 50-60 degrees and wait until it increases 3 times, this will take 2-3 hours. Remove the film and bake for 1 hour at 200 degrees.

You can add different flours to the dough, a little oatmeal and seeds, crackers made from bread with seeds are very tasty.

Additional tips:

1. It is better to steam the bran with boiling water and wait until the mass becomes warm, now you can add the starter and everything else.
2. You can also knead stiff dough by kneading it with your hands and leave it to rise in a closed, turned off oven overnight. The bread turns out finely holed and soft.
3. If you take the starter out of the refrigerator, but it is runny and does not bubble when it sits in a warm place, then add more flour so that the consistency is very thick sour cream.

You can put the starter from the refrigerator into the oven at 50 degrees right in the jar, and it will be ready for use very quickly.

Recipe 2

“Bread in goodness” (the longer it sits, the tastier it becomes)

1) Make a dry mixture (can be stored in a cold place for a week): 800 gr. flour premium, 70 gr. rye flour, 100 gr. milk powder, 2 tsp. salt, 1-2-3 tsp. soda (according to oven temperature), 2 tsp. coriander, 1/3 tsp. cardamom, 1/6 tsp. star anise, 1 tsp. cinnamon, 3-7 tsp. sugar, 1/2 tsp. lemon acid. To keep the mixture longer and better, you need to add acid and soda before baking.

Take the portion you will be preparing from the dry mixture and mix it into 600 ml. kefir until semolina becomes thick. The more kefir there is, the softer the bread will be and its viscosity will be higher.

Grease a small baking sheet or heavy-bottomed frying pan with oil. Pour the dough in there if it turns out a little liquid, or spread it out if you made the dough thicker, put it in the oven on the lowest heat.

The slower the bread rises, the more goodness it contains. The dough should rise 2 times. Bake for a little over an hour on low heat.

It may not work right away, you need to practice with doses of soda and kefir. You can ferment it with peroxided sour cream or sour fermented baked milk, or bread sourdough (mix 0.5 liters of milk or yogurt with flour until the consistency of liquid sour cream and put in a warm place until bubbles appear, stirring occasionally and, if necessary, stirring in the flour - this will take from 1 to 3 days) .

Cardamom and star anise, if it is impossible to get, can be omitted, but coriander must be included.

You need to spend 15 minutes on this bread without yeast. If you make a dry batch 10 days in advance, you will spend only 5 minutes a day to mix this dry mixture with kefir and put it in the oven.

For those who work physically, it is good to eat bread made from wholemeal flour with bran - it increases muscle strength.

Recipe 3

Yeast-free bread - 1

• 400 g flour,
• 50 g oat flakes, like rolled oats,
• 1/2 tsp. salt,
• 1 tsp. soda,
• 50 g dried apricots (soft),
• 50 g walnuts,
• 250 ml yogurt (preferably low-fat),
• 175 ml milk.

Instructions:

It also works well with dates and nuts.

1. Preheat the oven to 200. Place baking paper on a baking sheet and lightly sprinkle with flour.
2. Place the rest of the flour, rolled oats, salt, and soda in a large bowl. Add dried apricots and nuts and mix well.
3. Mix yogurt and milk in a separate bowl and combine with the remaining ingredients. Mix carefully with a knife. The IMPORTANT thing is to do it very quickly. Then shape into a loaf approximately 18cm in diameter and place on a baking tray.
4. Make a slight cut with a knife in the shape of a cross and place in the oven for 30-35 minutes.
5. After baking, wrap in a dry towel - this gives the loaf softness.

Yeast-free bread - 2

• 100 g rye flour,
• 100 g of regular first grade wheat,
• 1 tbsp. l. bran (ground finely),
• 1.5 tbsp. l. chopped dried apricots,
• 1 spoon of raisins,
• 1 tbsp. l. sunflower seed,
• 1/4 tsp. salt,
• 1/2 tsp. soda

Beat separately:

• 150 ml low-fat kefir,
• 50 ml milk,
• 1 tbsp. l. vegetable oil,
• 1/2 tsp soda.

Then quickly pour the liquid into the dry part - stir very quickly, without stirring too much, transfer to a tall loaf pan and bake (check with a stick).

Recipe 4

on rye sourdough

Step 1

• Floor I pour a glass of warm water into the glass floor liter jar,
• 1 tbsp. l. sugar (without a slide), preferably brown,
• rye flour to the consistency of thick sour cream (CS).

I stir with a wooden spoon. Cover with a linen cloth or gauze in several layers. I put it in a warm place. The next day I mix it. On the second or third day an unpleasant smell will appear - this is how it should be, which means things are going well. The consistency will become thinner. You need to feed it, a little water and rye flour to KGS. So you need to feed 4-5 times, once a day. Now the starter is ready. It has a pleasant sour smell. We bake some bread or put it in the refrigerator and feed it once a week with water and flour.

Wheat (for buns, cakes, etc.) - by analogy. You can only use it instead of water spoiled milk or whey, then the dough will be more fluffy.

Step 2

I get it in the evening rye sourdough from the refrigerator to start the dough. I spread 1 tbsp. into a glass bowl, add water (or whey) by eye, but not more than the volume of the starter, preferably half (the “new” starter needs more, because it still has little strength, it gains strength every time the dough is kneaded). And flour until KGS. I leave it overnight (12 hours) in a warm place.

To make your baked goods soft, fluffy and tasty, read a few tips:

• products for preparing the batch must be room temperature.
• To ensure that the baked goods are fluffy, only the highest grade flour with a high gluten content is used. This type of flour is produced from durum varieties wheat. When kneading, the highest grade dough does not spread, it turns out elastic, and keeps its shape.
• To saturate the air necessary for yeast fermentation, the flour must be sifted through a sieve.
• the dough is very afraid of drafts. To raise it, place it closer to the heat source, cover it with a thick cloth, or place the dishes with the dough in a larger basin with hot water.

We bake bread at home in the oven: on water

Number of products:

Recipe information

• Cuisine:Russian
• Type of dish: baked goods
• Cooking method: in the oven
• Servings:2
• 2 hours 30 minutes

• 500 ml water;
• 700 grams of wheat flour;
• 8-9 grams of dry yeast;
• 18 grams of salt;
• 35-40 grams of granulated sugar;
• 60 ml vegetable oil;

The quantity of products is given for two loaves of homemade bread.

Sequence of actions:

To knead the dough, heat the water to about 37-40 degrees. Pour it into a deep bowl or pan that is convenient for working with the dough.

The water should only be warm, boiling water will kill the yeast.

Pour granulated sugar, salt and vegetable oil. Stir until the product crystals are completely dissolved. Add dry yeast. To dissolve faster, stir the water in a circular motion.

Add a little flour, about a glass. Mix again. Without ceasing to stir, add another 1.5 cups of flour. Stir the mixture until the products are completely mixed.

Scatter the remaining flour on the work surface of the table, transfer the mixture to the table and knead with your hands for 5-6 minutes.

The readiness of the dough is checked by pressing your fingers; if the dough takes its shape again, it is ready.

Divide the mass into two parts, slightly shape them into a bun with your hands, place them on a baking sheet or frying pan and let them rise for 50-60 minutes.

While the buns are growing, you need to warm up the oven well. We light the burner and set the temperature on the sensor to 190-200 degrees.

After the mass has risen, move the baking sheet into the oven. Due to differences in gas ovens, there may be some nuances when baking homemade bread, so it is necessary to check the process.

The golden brown crust on the top is a signal that the bread is ready. To be sure that the middle of the bun is baked, pierce the crust with a wooden skewer or toothpick.

Hot bread cannot be cut immediately. Place it on a wire rack or wooden board and cover with a towel.

Recipe: bake bread at home with milk in the oven

At home, you can bake more delicious bread with soft, airy pulp if you use milk instead of water. The preparation process is as simple as with water. The buns can be made round or given an elongated shape.

Number of products:

• 450 grams of premium wheat flour;
• 35-40 ml vegetable oil;
• 8 grams of table salt;
• 25 grams of granulated sugar;
• 250 ml milk;
• 4-5 grams of dry instant yeast;

Sequence of actions:

For better and faster rise of the dough, sift the flour through a sieve. Transfer it to a bowl with high walls.

Make a small depression in the middle of the flour mixture. We transfer the measured amount of salt, sugar and yeast into it. Mix the dry ingredients and make a well again.

Pour vegetable oil and milk into the well. Stir with a spoon or spatula, then with your hands.

When the dough stops sticking to your fingers, transfer it to a cutting board. Knead for another 8-10 minutes. Divide in half into two loaves. We flatten each part into a flat cake, then roll it into a roll. Grease a baking tray with vegetable oil and transfer the loaves onto it. We make small cuts on the top.

To rise the loaves, place the baking sheet closer to the heat source; you can cover the top with a towel so that the dough does not dry out.

After an hour or a little more time, grease the top of the loaves egg yolk. Place the baking sheet in the oven, check readiness after 40-45 minutes.

Before baking, be sure to preheat the oven at 180-190 degrees. If you place raw bread into an unheated oven, it will settle

Baking homemade bread in the oven with kefir

The basis of home-baked bread can be more than just water or milk. Wonderful aromatic loaves are made using kefir with the addition of a small amount of honey.

• Number of products:
• 1 kg of premium flour;
• 500 ml kefir of any fat content;
• 35-40 grams of bee honey;
• 3-4 grams of table salt;
• 55-60 ml vegetable oil (sunflower, olive);
• 11 grams of instant dry yeast;

Sequence of actions:

We start work by heating kefir to a temperature of 30-35 degrees, no more. Otherwise, you will have to wait until it cools down to the desired temperature.

Pour it into a bowl, add salt, vegetable oil, honey and yeast. Stir the liquid.

If the honey is “candied,” melt it in a water bath or in the microwave.

Add wheat flour in small portions to the mixture, stirring continuously. Add flour until you get a soft dough that sticks a little to your hands.

We put it back into the bowl. Cover with a lid or plastic wrap to keep warm. Lubricate the basin sunflower oil so that the dough does not stick to the walls when rising.

The dough will rise faster if you place the bowl with it in a larger bowl of hot water.

After 60-70 minutes you can start cutting the mass. We take it out of the basin onto a table sprinkled with flour. Knead a little, literally 2-3 minutes.

Divide into parts according to the size of the molds. Can be baked in one large pan or divided into two small ones. Let it rise again in the form, and then put it in an oven preheated to 190 degrees and bake.

Video: how to bake homemade bread in the oven

How to make sourdough at home from hops

The use of compressed baker's yeast for making bread and rolls began relatively recently. Back in the early 60s of the last century, in rural areas for baking they used yeast made with their own hands from hop cones and bran.

Sourdough for homemade bread made from hops

The process of making sourdough for baking bread at home is always the same. Only the composition of the products changes. Hop starter can be stored in liquid or dry form.

For hop starter required:

• 15-18 grams of dry hop cones (a little more green ones);
• 500-550 ml water;
• 40-45 grams of honey or sugar;

First of all, you need to make a hop decoction. Pour water over the hops and simmer over low heat for 55-60 minutes. We leave the broth to brew for 6-7 hours, then filter through a thick cloth, squeeze out everything that remains in the gauze.

If further storage will be in liquid form, measure out 400 ml of decoction, add honey or sugar, stir until the crystals dissolve.

Pour 160 grams of bran or flour in small parts, stir the lumps until smooth. The mixture should be similar in thickness to liquid sour cream.

Cover with a loose lid or cling film. We make small holes for air access. You can simply cover it with a cloth.

For fermentation, place the container or jar closer to the heat. After a day, bubbles should appear on the surface of the mixture; this is the beginning of fermentation.

how to bake bread at home in the oven with sourdough

It takes at least three days for the starter to fully mature. On the second and third days, you need to add 3-4 tablespoons of flour and add water to the same thickness.

As soon as a little water appears on top, the fermentation process is over.

Divide the starter in half, cover the jar with the excess with a cloth or a lid with holes so as not to suffocate. Then we put it in a cold place for storage. It is stored for a week.

For dry storage, take 100 ml of broth and 300 grams of flour. The further process is the same as for liquid storage. When the starter is ripe, add enough bran or flour to the mass so that it absorbs all the liquid.

Stir the mass with a spoon, and then with your hands, as if rubbing it into small, semi-dry crumbs. This crumb of bran and starter is dried. Store in a cool, dry place. When starting to bake homemade bread, dilute it with warm water, like yeast.

You can bake any bread at home with sourdough: wheat, rye, whole grain and from a mixture different varieties flour.

Homemade sourdough bread made from a mixture of rye and wheat flour

Very tasty and most importantly healthy baked goods are made from a mixture of wheat and rye flour.

Number of products:

• 6-7 grams of table salt;
• 25 grams of granulated sugar;
• 350 ml water;
• 180 grams of hop decoction starter;
• 200 grams of peeled rye flour;
• 300 grams of wheat baking flour;
• 3-4 grams of soda;
• 30 ml sunflower oil;

Sequence of actions:

Dissolve salt, butter and granulated sugar in warm water. Add the starter, stir and leave for a few minutes.

Mix rye, wheat flour and soda in a separate bowl. Mix dry ingredients with liquid.

Baking soda will add fluffiness to baked goods.

For fermentation, place in a warm place or in a bowl of hot water for 1.5-2 hours. During this time, the dough should rise well, so you need to be careful not to overflow the pan.

Press down the risen dough a little, allowing excess gases to come out.

Place the fermented base on a cutting board sprinkled with flour and knead into a soft dough. Prepare the mold, if not, then a baking sheet. Roll into a ball and place on a greased surface. Let it rise for another 40-50 minutes, then bake in the oven. When kneading the dough, you can add, if desired, pumpkin seeds, sesame, garlic or herbs.

The article provides several recipes on how to bake bread at home in the oven. This is not a complete list; in the following articles the author will try to write more about baking bread at home!

Video: how to bake bread at home in the oven with sourdough

No store-bought bread can ever replace homemade bread baked with your own hands. We put our energy and all our love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still prepare bread, kneading it with my hands, and bake it in the oven. Being busy person I try to look for bread recipes that can be prepared in a relatively short period of time. This time I offer you the recipe quick homemade bread, which I tried quite recently, but have already baked three times. The bread is very soft and airy - I highly recommend it!

Ingredients

To make quick homemade bread we will need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp.

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead into a soft and pleasant dough. Since flour comes in different densities, its quantity may be slightly larger. I ended up with 20 grams more than in the recipe. Grease a bowl with oil and place the dough in it for 30 minutes, covering with a lid or film.

Homemade bread cooks quickly enough and turns out very soft with an ideal crumb structure.

Bon appetit!

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 - Wheat flour, but they bake bread from rye flour, bread from corn flour, do the same wheat- Rye bread. 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 various 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 the types of bread. Someone likes the recipe white bread, 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.