How to make rye bread without yeast. Lenten bread. Yeast-free lean bread. Culinary recipes Lenten bread in the oven

Cooking lean bread at home - 5 recipes and video recipes. White bread, rye, without yeast. General tips and principles for baking bread.
The content of the article:

Hearing the phrase “lenten bread,” the question immediately arises: is there any other kind of bread? And it turns out that yes! For example, the recipe for the familiar American bread intended for toasting includes butter and milk powder, the challah recipe contains eggs, and the braids and buns contain baking.

But, most types of Russian bread are prepared from only 4 ingredients: flour (wheat, rye or a mixture), water, salt and yeast (or sourdough). All sorts of additives are possible, like in the favorite “Borodinsky” malt and coriander, and in a sliced ​​loaf according to GOST - margarine. However, it will still be lean bread. Also, the recipe for Italian baked goods mainly includes olive oil. The taste, of course, will be different, but this is also lean bread.

General principles for baking lean bread

The main task when preparing lean bread is to give the crumb volume and airiness. That is why it is important to follow the rules of proper fermentation. Basically, modern housewives introduce active fresh or dry yeast into flour, then the dough will quickly rise.

But yeast-free baking is the most useful. The dough is suitable due to its own leaven, which gives the crumb lightness, richness, a more interesting taste, and allows the baked goods to be stored much longer - up to two weeks. Producing such a starter is very troublesome and time-consuming, but the bread turns out amazingly tasty.

How to prepare sourdough for bread?

Knead the dough with your hands (without using wooden or metal spoons) at the rate of 300 g of flour and 200 ml of warm water. The resulting mass is rolled into a ball, coated with a little vegetable oil and left in a warm place for a day. Next, add 2 tbsp. flour and water, and again the dough is left alone for 24 hours. The same mixing is repeated 3 times. On the 4th day, the ball will rise noticeably, and air bubbles will form on its surface. And this indicates that the leaven is ready.

This starter can completely replace yeast in the amount specified in the recipe. It can be stored for up to 2 weeks in closed containers in a cool room (refrigerator).

• You can use any flour: corn, barley, rye, rice, oatmeal, but wheat flour remains the most popular and in demand.
• It is advisable to sift the flour to saturate it with oxygen. Then you will get airy and very tasty bread.
• Before preparing the bread, all ingredients should be removed from the refrigerator so that they reach the same room temperature. And the water should be at least 25 °C in summer, and 28–30 °C in winter.
• Yeast can be used dry or fresh, and if the recipe calls for live yeast, it can be replaced with dry yeast. In this case, the following proportion should be taken into account: 25 g of fresh yeast = 8 g of dry yeast.
• Proper kneading of the dough also affects the airiness of the bread. Its consistency should be elastic, and the dough itself should settle before baking, otherwise you will end up with a tasteless, overdried cake.
• To diversify the aroma and taste of bread, you can add various additives to the dough: raisins, pieces of bell pepper, chopped olives, fresh or canned corn, dried or fresh herbs, peas, peeled seeds, chopped dried apricots, etc. These products should be added only after the dough is almost ready.
• The finished dough should come away from your hands. You can make sure it is ready by pressing on it with your finger - the dough has risen, which means it is ready.
• The most ideal baking dish is aluminum.
• The form with the dough should only be placed in a well-heated oven. The optimal temperature for baking is 220–250 degrees. The cooking time depends on the volume and weight of the dough, but approximately, it bakes from 30 to 40 minutes.
• Do not open the oven door during baking, otherwise the dough will begin to slowly fall.
• Bread is always baked on the 2nd rack from the bottom.
• The readiness of baking is determined by knocking on the bottom crust (turn the loaf over) - the finished bread makes a dull sound.
• Homemade bread can be stored at room temperature in a bag for at least 5 days. You can also wrap it tightly in a food bag and freeze it in the freezer. After defrosting, the bread will be fresh and soft.
• If the finished bread does not lag behind the bottom of the pan, then moisten a towel with cold water and place the pan with bread on it for 10 minutes.

Recipe: Lenten bread in the oven

It would be useful to know that any wheat or rye bread is a lean product. Even be it Riga, Borodinsky, “fragrant” loaf or a brick of “Darnitsky”. Therefore, you can safely buy any familiar bread. However, it is best to pamper yourself and your family with new, interesting and homemade baked goods. To do this, you can use this simple recipe.

• Calorie content per 100 g - 236 kcal.
• Number of servings - 1 loaf
• Cooking time - 3 hours

Ingredients:

• Dry yeast - 11 g (sachet)
• Wheat flour - 700 g
• Granulated sugar - 3 tbsp.
• Refined vegetable oil - 5 tbsp.
• Hulled sunflower seeds - 100 g
• Rosemary - 0.5 tsp.
• Salt - 1 tbsp. or to taste
• Drinking water - 500 ml

Step-by-step preparation:

1. Dissolve sugar and yeast in 100 ml of warm water. Add 4-5 tbsp. flour, mix and leave for 30 minutes in a warm place.

When the dough rises, transfer it to a larger container, add 400 g of flour and pour in 2 cups of water.

Mix the dough well until smooth. Its consistency should be similar to thick sour cream.

Cover the dough with a cotton napkin and leave it alone for one hour.

Next, add vegetable oil, a couple of pinches of salt, the remaining flour, seeds, rosemary and mix the products thoroughly.

Leave the dough for a few minutes. In the meantime, prepare the mold, i.e. Lubricate it with oil. After this, transfer the future bread into it and again let the dough rest for 15–20 minutes.

Preheat the oven to 200°C and bake the bread for 40 minutes. When a golden crust appears on the surface, the loaf is ready.

Lenten bread in a slow cooker

Bread has always been considered a symbol of wealth and prosperity. In Rus', every family baked it, and it was the main product on the table. We suggest reviving the tradition and baking homemade bread yourself, especially since using a multicooker makes this process much easier and faster.

• The volume of the multicooker bowl is 5 l
• Device power - 900 W

Ingredients:

• Wheat flour - 500 g
• Drinking water - 250 ml
• Sunflower oil - 1 tbsp.
• Granulated sugar - 2 tbsp.
• Wet yeast - 25 g
• Salt - 0.5 tsp. or to taste

Making bread in a slow cooker:

1. Dissolve yeast, salt, sugar and butter in water at 25–28 °C. Mix everything thoroughly and add flour. Knead into a soft dough that does not stick to your hands and leave to rise for 1 hour in a warm place.
2. Then knead the dough, forming it into a ball shape, and lower it into the multicooker bowl, which you have previously coated with oil.
3. Leave the dough in the slow cooker for 40 minutes until it rises again. During this time, you can turn on the “Heating” mode for a couple of minutes.
4. When the dough in the bowl has risen, turn on the “Bake” mode and bake the bread for 40 minutes.
5. Then remove it from the bowl, turn it over and bake for another 10 minutes until golden brown.
6. Remove the finished lean bread from the multicooker, cover with a cotton towel and leave to cool completely.

Lenten bread without yeast: healthy eating

Tasty and healthy bread without yeast in the form of flatbreads is prepared quickly enough. The recipe is very simple and does not require culinary skills or special dexterity. And the most important secret of delicious bread is good flour and a great mood!

Ingredients for yeast-free bread:

• Corn flour - 2 tbsp.
• Wheat flour - 1 tbsp.
• Baking powder - 2 tsp.
• Almond milk - 2 tbsp.
• Lemon juice - 2 tsp.
• Vegetable oil - 1/3 tbsp.
• Salt - 1/2 tsp. or to taste

Making lean bread without yeast:

1. Mix all dry ingredients: baking powder, corn and wheat flour, sugar and salt.
2. Also mix liquid products: lemon juice. Vegetable oil and almond milk.
3. Combine dry and liquid ingredients together. The consistency of the dough should be slightly liquid.
4. Lightly grease the bread pan with oil (vegetable or olive) and pour in the dough.
5. Heat the oven to 180°C and bake the bread for 40 minutes.
6. Remove the finished product from the mold and cool.

Homemade Lenten Rye Bread

The recipe for rye bread in the oven is quite simple. It turns out to look a little like unleavened flatbread. Therefore, it can be consumed with both sweet and salty foods. And for the taste and aroma of baked goods, you can optionally add cumin or coriander to the dough.

Ingredients:

• Dry yeast - 1 tbsp.
• Granulated sugar - 1.5 tbsp.
• Drinking water - 1.5 tbsp.
• Rye flour - 1.5 tbsp.
• Wheat flour - 1.5 tbsp.
• Salt - 1 tsp. or to taste
• Vegetable oil - 1.5 tbsp.

Step-by-step preparation:

1. In a bowl, mix dry yeast with sugar. Pour in warm water, stir and leave in a warm place for 20–30 minutes so that the yeast begins to “play.”
2. Meanwhile, sift the rye and wheat flour. Add salt and stir.
3. When the yeast foams, pour in the oil and stir again.
4. Combine the yeast with flour and knead into a homogeneous dough. Form it into a ball, place it in a bowl, cover with a towel and leave for 2 hours in a warm place until it expands well.
5. After this time, knead the dough well and place it in a mold greased with vegetable oil. At this time the dough should stick to your hands, don’t be alarmed, this is normal.
6. Cover the future bread with a towel and leave for another 20 minutes.
7. Heat the oven to 200 °C and bake the bread for 40 minutes. Then turn off the heat and leave the bread in the oven for another 15 minutes.

How to bake lean bread?

You can diversify your Lenten diet with delicious homemade bread. Fresh hot bread, prepared with your own hands, always turns out delicious. And if lean bread seems tasteless, then you can put chopped fresh herbs, carrots or pumpkin in the dough.

Ingredients:

• Wheat flour - 1 kg
• Granulated sugar - 1 tsp.
• Fresh yeast (fast-acting) - 30 g (11 g)
• Refined vegetable oil - 1 tbsp.
• Salt - 2 tsp. or to taste
• Warm drinking water - 1/2 l

Preparation:

1. Sift the flour through a sieve.
2. Warm the water a little to room temperature.
3. Add sugar to 1/4 of the water, add yeast and completely dissolve the ingredients.
4. Next, pour 2-3 tbsp into the liquid mass. flour and knead until smooth. Leave the dough to rise for half an hour.
5. Then pour in the remaining water, add all the flour, add butter, salt and knead into a homogeneous dough so that it does not stick to your hands. Form the dough into a ball, place it on a board or in a bowl and cover with a napkin. Leave it to rise for another 1 hour.
6. Grease a baking dish with oil and place the dough into it. Leave the mold to stand for 15 minutes so that the dough rises a little again.
7. Heat the oven to 220°C and bake the bread for 35–40 minutes.
8. When the bun darkens and rises, remove it from the oven, let it cool slightly in the pan, and then carefully remove the baked goods from it.

Video recipes on how to make lean bread at home:

Recipe for white lean bread in the oven.

I have been looking for a recipe for such white lean bread for a long time - it contains neither fat nor eggs, but it turns out simply wonderful. And at the same time, please take into account that I have been baking bread quite recently, but I have already figured out several subtleties, which I will share.

Ingredients:

• 400 gr - wheat flour (I have 350)
• 100 g - rye flour (I have mixed flour, with different seeds - 150)
• 10 g - fresh yeast
• 10 g or 1 tsp. - salt
• 350 ml - warm water.

How to cook white lean bread in the oven

I weighed all the ingredients on precise scales. Mix wheat and rye flour and be sure to sift. Put salt and mix the whole mass with a whisk, filling it with oxygen.

Our yeast is sold in packs of 50 grams, with marked divisions of 10 grams, so all I have to do is cut off the rice, and you need to weigh it accurately. Grind the yeast with your hands together with the flour and mix, you should get a homogeneous mass.

Pour in 350 grams of warm water. Attention - not hot.

And mix. It is better to knead the dough, of course, in a bread machine or using a food processor. I don’t have these bells and whistles, or rather the bread machine is still waiting, poor thing, for repairs, but I can manage quite well without it. The dough should turn out sticky, so it’s not easy to knead with just your hands, and I tried it for the first time with a mixer like this in my mixer. Yes, you can’t add flour. Whoever decides to knead the dough, like me, I advise you not to put pressure on these kneaders, so as not to overheat the motor, and you don’t need to drive either, they somehow grip the dough very well . I kneaded 2 times for 5 minutes with a break of 15 minutes, as indicated in the instructions for my mixer.

Well, the dough has become smooth and pleasant. Now you need to leave it to proof for 1 hour in a warm place. I cover it with a lid and place it on the radiator.

The dough should double in size.

Place the dough on a table greased with oil. Form into a ball. I usually stretch it in a circle and then pull the edges towards the middle. Grease a baking sheet or paper on it, sprinkle with flour (shaking and tilting the baking sheet in different directions, while tapping it with your hand - then the flour is distributed throughout the entire baking sheet evenly, without accumulating in fattier places, the remains can be poured out altogether). And lay out the dough, seams down. And let it stand in a warm place for another 30 minutes.

Then make a drawing, I just made shallow cuts lengthwise and crosswise in stripes. Sprinkle with water and literally immediately put our lean bread in the oven heated to 250°C, then reduce the temperature to 220°. And bake the bread for 30-35 minutes. It is better to cool on a wire rack.

My bread was a little too hot (about 15 minutes :-)) - I don’t have a thermometer or light in the oven yet. But I don’t want to open the oven during the baking process - I had a sad experience when the bread sank like a bun before my eyes. But now I know exactly what kind of bread I need for the Hungarian recipe “Garlic Soup in Bread.” We order this soup in a restaurant, and I keep looking unsuccessfully for ready-made rolls in stores, but they are somehow too airy and tender, like young ladies. As you can see, the crumb of the bread is holey and light, and the crust, in principle, should be like that... well. almost like that.

Photo of white lean bread

Handsome?

Such white lean bread does not go stale for 5 days. I store it in a linen towel in a cool pantry.

Warmth and peace to your home...

It’s easy to bake homemade bread in the oven; here you don’t have to adhere to GOST. There is one standard for bread and every great baker practices it. Your love and the warmth of your hands, so that it goes into a loaf of bread. You break the loaf, you inhale the aroma, you take in the smell of delicious bread through your nostrils and it immediately penetrates to the bones, the home baker baked it skilfully.

And even Lenten bread in his hands is more exquisite than the delicacies of the world; for bread, he quickly kneaded the dough with special ease and grace of a fakir. I added all the ingredients by eye with enviable precision worthy of a jeweler; I baked homemade bread in the oven not as a simple souvenir. Of course, he tried for the people and that means everything should be very tasty, but if your Lenten bread is different, then believe me, it’s very sad.

The sadness will pass and only the experience will remain; as everyone knows, you can’t drink it and even after a million glasses, you will bake delicious homemade bread. I want to raise a glass to the glory of bread. Always, everywhere he will be a head and if his taste is far from ideal, then it’s not even a problem. I think it’s a disaster when our bread is thrown away and given to pigs to feed, they criticize on TV, I’m not a supporter of such reforms.

Yesterday I listened with one ear to a very popular program on TV, why I listened because I was busy writing this article and in general, lately all I’ve been doing is listening to TV, while the rest of my family is watching it. In this program I will not specifically say which one, so as not to arouse the anger of her fans, talked about the dangers of bread.

That bread is not our food at all, as if it contains some kind of “demon” gluten that prevents us from living normally. It was said about the Japanese, how beautiful and healthy they are because they don’t bake homemade bread in the oven and therefore live the longest on the planet. Guys, when will we stop looking up to someone else and start living by our own minds?

It’s not because the Japanese don’t eat bread; they live longer and look like teenagers. You look at their standard of living, the level of medicine, social programs, care for the elderly, what does bread have to do with it? I don't understand. They hide behind “bread,” trying to hide their own powerlessness and lack of desire, something, behind such questions.

Some people try to blame someone or something for everything, deliberately turning a blind eye to really serious problems, and worse, they also convince other people of this. I personally cannot imagine Russia without bread, just like the Japanese without seafood. But they also contain harmful substances, ranging from mercury to arsenic. With this approach, you can bring any product under the “monastery.”

Of course, it is up to each person personally whether he wants to eat bread or not. But no matter how it is, you need to treat bread products with respect. And after the broadcast, one gets the impression that there is no more harmful product in the world and whoever bakes homemade bread in the oven is almost a criminal, encroaching on the health of our people.

Okay, I’ll smoothly move on to the main topic of the article: how to bake bread at home. Yesterday, and it seems like such a tradition is already taking shape on my culinary blog that during Orthodox fasts I try to write about recipes for Lenten dishes. I'll try not to break it.

And today I will tell you how to bake lean homemade bread in the oven. My future plans are to write an article about baking rye bread in a slow cooker. I should have written this a long time ago, but I can’t find malt for it. As soon as I find it, I’ll report back.

Lenten homemade bread in the oven

• a small packet of yeast;
• three tablespoons of sugar;
• 700 grams of flour;
• five tablespoons of vegetable oil;
• salt;
• rosemary;
• sunflower seeds;
• water.

I dilute yeast in half a glass of warm water.

I add three tablespoons of sugar.

I add four tablespoons of flour.

I stir and leave in a warm place for twenty minutes.

When the dough has risen, I transfer it to a larger pan, add two glasses of water and...

400 grams of flour. I stir. The bread dough should turn out like thick sour cream. Cover with a towel and leave in peace and quiet for one hour.

Then I add 5 tablespoons of vegetable oil, two pinches of salt and...

all the remaining flour.

I love when homemade bread smells of seeds and the light aroma of rosemary.

I grease the mold with oil and transfer the dough into it. Let him rest for a few minutes.

I put it in the oven and 40 minutes later this golden loaf of bread was born. True, it didn’t stick much to the mold; it was necessary to sprinkle the mold with a little flour, but it didn’t matter. Now I’ll give you advice on how to fix this. Soak a towel in cold water, place the pan on it, and in ten minutes your delicious, lean homemade bread is on your table, safe and sound.

Concluding today’s article on homemade bread in the oven, I want to ask you, can Russia give up bread? When answering this question, do not forget that bread is our history, our national treasure, and we are being asked to switch to corn and rice. It seems to me that Comrade Khrushchev has already tried to do this.

Are you ready to change a warm, fragrant crust of homemade wheat or rye bread, which has just been taken out of the oven and at the same time it seems to be breathing with its entire plump body, absorbing all the incomparable smell that came out of it, so as not to lose a single molecule of its taste? , on dead, slippery, cold and smelly sushi or a cup of lean rice? May the Japanese and all lovers of Japanese cuisine forgive me. It’s a shame when our dear bread is insulted.

I made my choice a long time ago, homemade bread baked in the oven. What about sushi? You know in fairy tales there is living and dead water. So bread is alive, but sushi is dead. However, being dead also sometimes brings benefits.

Bon appetit! Sincerely

Ecology of consumption. Food and recipes: Bread made from rye flour without yeast is diabetic and medicinal at the same time...

Fashion for home baking has been growing in recent years. This is facilitated by the emergence of gadgets that help this, namely bread makers and the ever-increasing interest of people in their health and a healthy lifestyle. Therefore, today the question is more relevant than ever - how to bake rye bread without yeast?

Since ancient times in Rus' - for many centuries the main food has been lean bread made from coarse wheat. And this is no coincidence; it is in such flour that all vitamins and grain shells are preserved to a greater extent.

Bread made from rye flour without yeast is diabetic and medicinal at the same time. Its use improves intestinal motility, and people who consume black (rye) bread are less likely to expose the body to the development of obesity, diabetes, cancer and cardiovascular diseases.

It is very important to note that black bread helps the body remove carcinogens and many other harmful substances, while white bread cannot do this. Doctors recommend consuming up to 150 grams of rye bread per day without harm to the body - that’s about 3-4 pieces.

Those who like to watch their calorie intake will also be pleasantly surprised by the numbers - 100 grams of black bread corresponds to only 117 kcal.

If yeast is eliminated from at least the bread in your house, the whole family will definitely become healthier. Heartburn will go away, blood will improve, and therefore it’s worth spending time preparing healthy rye bread without yeast at home.

Back to the roots

The first recipe for making dough without yeast

Ingredients:

• Water – 800 ml;
• Flour – 300 grams (whole grain);
• Flour – 700 grams (rye);
• Salt - an incomplete dessert spoon.

Preparation:

• Pour water(room temperature - neither cold nor hot) into a container and pour salt, mix.
• We take different seeds– for example, sesame, flaxseed, sunflower. The seeds are pre-fried a little in a frying pan. Pour them into our container.
• Add 2 heaped tablespoons of homemade sourdough and mix everything again. Homemade sourdough is thick, but you need to stir it well and you can help it dissolve with your hands.
• We take whole grain flour(this is sold in stores) it contains bran, the middle of the grain, and the surface. The temperature of the flour must be at room temperature.
• Sift flour into a container(it will be saturated with oxygen during the sifting process) and all unnecessary particles will be eliminated.
• Add flour in small portions and mix At first everything will be liquid, but gradually it will become thicker and thicker.
• The dough is not quite ready at this stage, but it needs to be left for 20 minutes, covered with a towel, all the components need to come together.
• 20 minutes have passed, we take the dough, it has not visually changed- but in fact, flour, salt, water, leaven and seeds were combined into one whole - into our future unleavened rye bread.
• The dough turned out thick, heavy, rested. Take it out onto a board with a wooden spoon or silicone spatula. Flour is poured on the board - approximately 100-120 grams.
• Knead the dough with your hands attracting flour into it and removing excess air voids. The warmth of human hands for 2-3 minutes works a miracle - the dough is homogeneous, thick, elastic and does not stick to your hands.
• The dough is shaped into a kolobok and placed in the container for another 8-10 hours. The dough stands this time, covered with a towel (folded 2-3 times, that is, the fabric is large), in a warm place in the room.
• Over the past few hours the dough has risen and it's time to put it in baking dishes.
• Forms may vary– round, rectangular, square, large and small. Before baking, grease the pan with vegetable oil and lightly sprinkle with flour.
• Bread being baked in the oven approximately 60 minutes at a temperature of 180°C. The oven is preheated.
• Take the bread out of the oven, Let it cool and only then remove it from the mold.
• Put it in the designated place and cover with a wet (wrung out water) towel for a short time.

The second recipe for making dough without yeast

Ingredients:

• Flour – 650-700 grams, peeled;
• Honey – 2 tablespoons (replacement – ​​sugar);
• Vegetable oil – 1-2 tablespoons;
• Water – 400 ml;
• Sourdough – 6-8 tablespoons;
• Salt – 2 teaspoons;
• Additives – various (raisins, dried apricots, seeds).

Preparation:

• The dough is kneaded of all components, first combine all liquid ingredients and additives.
• Next add flour in portions, sifting and mixing.
• The finished dough is laid out in molds, it is allowed to stand (rise, approach) for two hours in a warm place, the molds are covered with a towel.
• After 2 hours the dough has risen in pans and ready to bake.
• So that the dough has a beautiful crispy crust it must be well moistened on top - this can be done with a silicone brush or a spray bottle.
• Under the bread in the oven Place a container of water.
• Bake in a preheated oven 20 minutes with oven temperature 200°C, open the door and moisten the surface of the dough with water again.
• Now we lower the temperature up to 180°C and bake for another 40 minutes.
• Ready-made black (rye) bread Cool under a damp cloth and remove from the mold.

The third recipe for dough without yeast on mineral carbonated water without sourdough

Ingredients:

• 2 glasses - sparkling mineral water (not cold);
• 3-3.5 cups – whole grain rye flour;
• ½ teaspoon – salt.

Preparation:

• Mix flour with salt.
• Gradually add sparkling water and stir well. Stir briefly.
• The dough turned out to be elastic, does not stick to your hands. This can be adjusted by the amount of water.
• Making buns(round, oval, loaf-shaped).
• Lubricate with vegetable oil baking tray
• Laying out the buns on a baking sheet and on each workpiece we draw cuts with a knife - parallel or in squares. This must be done so that under the influence of temperature and rising of the dough, it does not “tear” and breaks or cracks do not form.
• The oven is preheated, Place a baking tray in it and bake rye bread for 60 minutes at 180 degrees.

Properly baked rye yeast-free bread can be stored for 3-4 weeks without refrigeration, also his can be frozen– this significantly extends its shelf life. Again, the most delicious bread is piping hot - fresh and appetizing.

Yeast-free rye bread is very goes well with dairy products, vegetables and soup. But meat and meat products to go with it are not the best combination, since the simultaneous presence of bread and meat in the stomach slows down digestion and heartburn and heaviness appear.

Yeast-free sourdough (second name is uterine sourdough)

The basis of this starter is lactic acid bacteria from wheat grain. During the ripening process, the starter is enriched with vitamins, which will then be transferred into the bread. To prepare it you need peeled rye flour and water.

• Take a container(at least 2 liters by volume), it contains 100 ml of water and 3-4 tablespoons of flour. Stir until thick sour cream forms. The mixture is placed in a dark, warm place for 1 day (covered with a towel).
• The next day the fermentation process is observed and not a very pleasant smell, but this indicates the correct process and the formation of the pathogenic flora we need in the starter. This flora is necessary for feeding lactic acid bacteria.
• Feeding the starter- 3 tablespoons of peeled rye flour and a little warm water is produced within 5 days.
• On the fifth day– the sourdough now has not only bubbles and a pleasant smell, but also the correct sponginess. This indicates serious development of bacteria and proper formation of the starter.
• On day 6, you can use the starter to bake yeast-free rye bread.
• Sourdough storage:
  • Add water to the starter in the ratio of 1 part starter and 2 parts water - shelf life up to 12 days on the coolest top shelf;
  • Add flour to the starter, roll out the layer, dry and store for a long time at room temperature;
  • Give away (distribute) to friends, relatives and acquaintances with good wishes.

Homemade sourdough is the most important and healthy part of rye bread without yeast.

Sourdough with lactic bacteria Makes rye bread fermented, rich in plant protein. Such black (rye) bread is absorbed by the body by 90-95% and is stored for a long time (for years).

Whatever recipe is chosen, the result will please any family. Various additives when baking rye bread - a wide range of options and variety. published

When baking lean bread, eggs, milk, and butter are not used.

For people who strictly follow Orthodox traditions, confidence in the correctness of the food they eat is very important.

Only home-baked bread can give you such confidence. And in general, homemade loaves, long loaves, rolls are much healthier, tastier, and carry special energy.

Homemade Lenten bread can be baked in the oven or bread machine according to a variety of recipes. Classic version involves the use of first grade wheat flour alone or in a mixture with rye flour.

However, you can diversify the recipes with any flour: corn, oatmeal, soy, flaxseed, adding it in the amount of 100-150 grams per loaf of bread.

Additional components can be added to the dough in the form of dried herbs, pieces of vegetables, spices, and seasonings. A properly baked loaf of lean bread remains tasty and soft for at least five days.

Lenten bread - general principles of preparation

The main task when baking lean bread, add airiness to the crumb. This is why proper fermentation is so important. Most often, modern housewives simply introduce active dry or fresh yeast into the flour. The dough will rise quickly.

However, the classic yeast-free version is more useful, when the dough rises due to the leaven you prepare yourself. It makes the dough crumb light, and lean sourdough bread can be stored much longer – up to two weeks. Preparing sourdough takes a long time and is troublesome, but the bread turns out amazingly tasty.

Eat several recipes for making sourdough. For example, you can knead the dough from 150 grams of flour and 10 ml of warm water (knead only with your hands, without using metal or wooden spoons). Roll into a ball, lightly grease with oil (vegetable), and leave in a warm place for a day. Then add two tablespoons of water and the same amount of flour, again leave it alone for a day. Repeat mixing on the third day.

After a day, the starter is ready. You can store it for two weeks, exclusively in the refrigerator. Replace the yeast specified in the recipe with the same amount of the prepared product.

To make the bread airy, you need to knead the dough correctly, achieving an elastic mass. The dough must be allowed to rest before baking, otherwise it will be a tasteless, overdried cake. You need to place the mold in a preheated oven. Baking temperature is from 220 to 250 degrees, the time depends on the weight of the dough: from half an hour to forty minutes.

Lenten bread “Quick” for the oven

Quick, but unusually tasty lean bread is baked without any hassle from a minimum of ingredients. The recipe can be used to gain your first baking experience.

Ingredients:

Four hundred grams of first-grade baking flour;

Gram of active dry yeast (quarter teaspoon);

Seven grams of salt;

Three hundred milliliters of water at room temperature.

Cooking method:

Mix dry ingredients.

Pour in water (you can use carbonated water), knead into a homogeneous dough.

Roll the mixture into a ball, put it in a bowl, and cover it with cling film.

The dough should ferment for 18 hours.

Preheat the oven to 250 degrees. To maintain a constant temperature, you can put a stone in the oven.

Place the dough on a board lightly sprinkled with flour and use your hands to shape it into a rectangular shape.

Fold the long sides inward (you should get a long bar).

Cut into two parts, pinch the cuts.

Leave to proof for thirty minutes, covered with a linen or cotton towel.

Transfer the dough to greased baking paper, seam side down.

Thirty minutes is enough for baking.

Lenten bread with fresh yeast

A quick recipe for wonderful lean bread made from a mixture of wheat and rye flour.

Ingredients:

Four hundred grams of wheat flour;

One hundred grams of rye flour;

A teaspoon of salt;

Ten grams of fresh yeast;

350 ml warm water.

Cooking method:

Mix both types of flour, be sure to sift.

Add the mole to the flour mixture and whisk again.

Grind the yeast with your fingers and mix with the flour mixture until smooth.

Pour warm (not hot!) water over the flour and yeast.

Knead the dough by hand or using any kitchen equipment (processor, bread machine, mixer).

Leave the resulting smooth dough in a warm place to proof (an hour is enough).

As soon as the dough mass has doubled in size, place it on a greased table surface.

Form a ball.

Cover the sheet with baking paper, grease it, sprinkle with a pinch of flour.

Place the dough pinch side down.

Let it melt for half an hour.

Bake at 220 degrees (no more than forty minutes).

Cool on a wire rack.

Lenten bread with potato broth

Delicious fluffy bread will be obtained if you replace ordinary water with potato decoction.

Ingredients:

Half a liter of potato broth;

Two tablespoons of granulated sugar;

50 grams of raw yeast;

A kilogram of flour;

A tablespoon of salt;

Two tablespoons of vegetable oil.

Cooking method:

Dissolve the yeast in a cooled (to body temperature) potato broth.

Pour a mixture of salt and sugar into the yeast liquid and dissolve completely.

Pour into a mixing container, add oil to the liquid.

Add flour little by little, kneading the dough with your hands.

The dough mass should not be sticky.

Cover with a linen napkin and place on a warm stove or radiator.

When it has doubled, press it with your hands and leave it alone again.

The dough should rise twice.

Form four balls from the mixture and melt for another forty minutes.

Bake until an even, nice golden color appears.

Remove the bread, wrap it in a warm towel, and let it cool.

Lenten rye-wheat bread with cereals and honey

Cereal bread made from mixed flour will successfully replace any buns, it is so tasty.

Ingredients:

One and a half glasses of warm water;

A tablespoon of active dry yeast;

One teaspoon each of salt and granulated sugar;

A large spoon of floral liquid honey;

Three tablespoons of oat bran;

Three hundred grams of wheat flour;

150 grams of rye flour;

Two tablespoons of sunflower seeds, flax seeds, instant oatmeal and buckwheat flakes;

A teaspoon of olive or sunflower oil.

Cooking method:

Dissolve yeast and sugar in half a glass of water slightly above body temperature.

Stir liquid honey in a full glass of water.

Sift rye and wheat flour, add salt and beat with a whisk (or fork).

Add remaining dry ingredients, whisking each time.

Pour oil into flour mixture.

Immediately add the diluted yeast and honey water.

Knead the bread dough, roll it into a ball and place it to proof under a film or linen napkin.

After an hour, divide the dough into three loaves (if there is a form) or long loaves, roll them into balls again and leave to rise (in the form or on a sheet) for an hour.

Bake for about forty minutes in a preheated oven.

Wrap in parchment paper, then with a towel, and cool.

Eat as soon as the bread has cooled.

Lenten bread “Greek” with anise

According to a traditional Greek recipe, special Lenten bread with anise aroma is baked.

Ingredients:

Glass of water;

Half a teaspoon of anise seeds;

Five hundred grams of white flour;

Two teaspoons of active dry yeast;

Two large spoons of granulated sugar;

Olive (or sunflower) oil – two tablespoons;

Tablespoon salt;

A quarter cup of sesame seeds.

Cooking method:

Prepare anise infusion by boiling the seeds in a glass of water (five minutes of boiling is enough).

Cool by dissolving salt in hot liquid.

Sift the flour.

Mix flour with yeast and granulated sugar.

Make a hole in the mixture, pour in the oil and a third of the anise broth.

Knead the dough.

Melt for an hour.

Divide the dough mixture into two parts, form two cakes on a sheet covered with parchment paper.

Leave the cakes to rise for about fifteen minutes.

Brush with anise water and sprinkle with sesame seeds.

Bake until deep brown (35-40 minutes).

Greek Lenten bread should be crunchy.

Lenten bread with honey and ginger in a bread machine

Delicate, original honey-ginger Lenten bread will add pleasant variety to a Lenten or everyday menu.

Ingredients:

Partial faceted glass of warm water (180 ml);

Half a glass of liquid flower honey;

A tablespoon of mustard oil (can be replaced);

A teaspoon of coarse salt;

A quarter teaspoon of ginger powder;

Three glasses of white flour.

Cooking method:

Pour water into the bowl.

Add honey and oil.

Gently add salt and ginger powder.

Sift the flour.

Sprinkle flour on top of liquid.

Place unexpired dry yeast on top of the flour.

Bake on the baguette baking mode (choose a similar one for your bread machine).

Cool without removing from the mold.

Lenten onion bread in a slow cooker

The wonderful spicy aroma of onion lean bread cooked in a slow cooker will make you forget about boring store-bought loaves forever.

Ingredients:

Two medium onions;

Half a liter of warm clean water;

One tablespoon each of granulated sugar and salt;

A spoon of vegetable oil for a frying pan;

A kilogram of white flour;

A packet of unexpired dry yeast.

Cooking method:

Chop the onions very finely.

Fry the onion in oil until transparent.

Dissolve a mixture of granulated sugar and salt in water.

Sift the flour and add it little by little to the water, immediately kneading the dough.

After adding three quarters of the flour, add the packet of yeast to the dough mixture.

When almost all the flour has been used, add onions, favorite herbs, and spices to the dough.

Leave the fully kneaded dough to rise for an hour.

Knead and place in a greased multicooker bowl.

Turn on the heating mode for half an hour.

When the dough has risen a second time, turn on the baking mode for one hour.

When the slow cooker turns off, turn the bread over and bake for another fifty minutes.

Lenten bread “Rassolny” in a bread machine

Delicious bread made with any brine (cabbage, cucumber, tomato, watermelon) is simple and easy to prepare using a bread machine.

Ingredients:

One and a half glasses of any fresh brine;

Two tablespoons of vegetable oil;

Three standard glasses of white flour;

One and a half tablespoons of active dry yeast;

A tablespoon of granulated sugar;

Half a teaspoon of coarse salt.

Cooking method:

Load the ingredients according to the instructions for the bread maker.

Bake on the main mode or the mode of baguette, French bread.

After baking, take out the bread, wrap it in a linen napkin, and cool.

Lenten bread “Caraway” in a bread machine

A wonderful version of caraway bread can be baked very easily in a slow cooker. This is a traditional German recipe, which is very close to traditional Borodino bread.

Ingredients:

One and a half glasses of brewed grain (or instant) coffee;

A glass of any bran;

One and a half cups of white flour;

A full tablespoon (with a heap) of salt;

Two glasses of rye flour;

A quarter of a faceted glass of cocoa powder (no sugar);

Two large spoons of vegetable oil;

A tablespoon of cumin seeds.

Cooking method:

Place all the ingredients into the bread maker bowl as directed in the instructions.

Sift the flour first.

Bake on the basic setting for wheat bread for about four hours.

Remove, wrap in a towel and cool as is.

Lenten bread "Monastic"

The recipe for monastery bread is as simple as it is delicious. Suitable for daily use with first and second courses.

Ingredients:

A kilogram of wheat flour;

One and a half glasses of warm water;

Half a spoon of dessert granulated sugar;

A teaspoon of active yeast;

The same amount of coarse salt.

Cooking method:

Place the dough by mixing sugar, 200 ml of water, a glass of flour, and yeast in a liter jar.

Mix with a fork until smooth.

Seal with a lid and place in an oven preheated to 30-50 degrees (or simply near the radiator).

When the dough rises to the level of the lid, pour it into the kneading container.

Pour in the rest of the water and salt, start kneading the dough, adding flour little by little.

Knead until the dough begins to easily move away from your fingers.

Leave to proof for about an hour.

Divide into several parts.

Grease the sheet, form several loaves, and again leave to proof in a warm place.

Bake at a temperature no higher than 200 degrees for about forty minutes.

Cool in the oven without opening the door for one and a half hours.

Wrap the cooled bread in a linen napkin and put it in a packaging bag.

• Bread flour is sifted to saturate it with oxygen. Sifted flour produces airy, very tasty bread.
• To diversify the taste and aroma of bread, you can add seedless raisins, chopped olives, pieces of bell pepper, canned or fresh corn, peas, peeled seeds, any dried or fresh herbs, chopped dried apricots and etc.
• If the bread is baked in the oven, it should not be opened during the process: the dough will immediately fall.
• All ingredients should be brought to normal room temperature before mixing.
• To make sure that the bread is ready, you need to tap the bottom crust (turn the loaf over). The finished product produces a dull sound.
• You can store homemade bread in the freezer, tightly wrapped in a grocery bag. Once defrosted, the bread will be soft and fresh.