Yeast-free bread on kefir. Homemade is better than store-bought - rye bread! On sourdough and kefir, with and without yeast - recipes for homemade rye bread

Bread without yeast. How many people use it in food, replacing the usual muffin? Yes, because they taste similar, and this option is also useful. yes and cook unleavened bread on kefir in the oven is much easier.

So, if you can’t imagine any soup without bread, but you don’t want to gain weight, then give preference yeast-free version.

Benefit

Simple and tasty yeast-free kefir bread cooked in the oven is not only a saving for the budget, but also a benefit for the body.

The absence of yeast allows the product to be better absorbed by the body, in connection with which digestion, intestinal microflora are normalized, and fat deposits do not accumulate.

This product is especially suitable for people who count calories, since it contains a meager concentration of fats and carbohydrates, and the number of calories per 100 grams is only 177.

Yeast-free bread has a rich composition, represented by several groups of vitamins, macronutrients, fiber and niacin.

Regular consumption of yeast-free bread reduces the risk of diabetes.

Indications for use

Yeast-free bread on kefir, cooked in the oven, belongs to the category useful products, which not only improve the condition of the body, but also contribute to weight loss. It is shown not only to losing weight people, but to all those who simply monitor their health. And all because:

• a sandwich with yeast-free bread in the morning will energize you for the whole day;
• the product works as a detoxifier, removing toxins from the body without disturbing the intestinal microflora;
• fills the body useful substances;
• normalizes bowel function, helping to eliminate constipation, dysbacteriosis, flatulence.

With all the benefits of homemade bread without yeast, it is still impossible to abuse it. Recommended daily rate- 150 grams.

Homemade yeast-free bread on kefir, cooked in the oven, will bring pleasure from eating, if you correctly follow not only its recipe, but also listen to the recommendations that will improve the quality of baking.

1. Flour of any kind and type should be sifted before kneading the dough.
2. Soda can be added in two ways: either in sifted flour or in kefir. In the latter case, when extinguishing occurs, you need to leave this process for 7-10 minutes.
3. Do not get carried away with kneading the dough. It should not be dense, soft and elastic, but not the same as for dumplings, for example.
4. To strengthen taste qualities bread without yeast, seeds can be added to it, sesame seed, olives, etc.
5. Bread fashioned from dough should always be sent to a well-heated oven. Moreover, initially it is better to warm it up to 230 degrees, and after the first 10 minutes of baking, lower the temperature to 200 ° C.
6. Be sure to make cuts on the workpiece, 3-4. This is to ensure that the pastry bakes better inside. But they should not be too deep, otherwise the bread will "spread".
7. If you get a large loaf, there is a risk that the crumb will not bake inside. Then, in order to eliminate risks, heat-resistant dishes with boiling water are placed in the oven under a baking sheet. This will contribute to the steaming of the bread and 100% of its readiness. Moreover, inside it will be baked, and the crust on top will be crispy, but not stale.

What ingredients are needed? simple recipe

A simple recipe for yeast-free kefir bread cooked in the oven is within the power of everyone, even beginners, the main thing is to stock up necessary ingredients.

• Wheat flour - 300 grams (but do not remove the flour far, it will take a little more to mix).
• Kefir of any fat content - 300 ml.
• Sugar and salt - a teaspoon.
• Cumin - a teaspoon.
• Soda - 1/2 teaspoon.

Recipe for yeast-free bread on kefir in the oven

1. Sift the flour into a deep bowl, preferably twice.
2. After that, all bulk ingredients are added, with the exception of soda.
3. Pour kefir into a tablespoon. The specified amount of soda is added to it. That is, the quenching process is carried out. After that, the contents of a tablespoon are added to a common bowl.
4. Stir, pour the remaining kefir.
5. Using a spoon, stir the dough in a bowl, then pour a little flour onto the work surface (table) and pour the dough onto it.
6. So that the dough does not stick to your hands, they are lightly greased with vegetable oil.
7. Knead the dough with your hands, adding flour in small portions. This is necessary in order for the dough to mold better. But you should not overdo it with flour, otherwise the dough will turn out to be too dense, and this will affect the bread.
8. Once the dough is sufficiently kneaded, it is molded into bread. round shape.
9. Cover it with cling film or a towel so that it "rests" a little. Half an hour will be enough. And during this time, you can preheat the oven by setting 220 ° C.
10. After 30 minutes, the dough is again kneaded a couple of times, shaped into a "kolobok", and two cuts are made crosswise on top.
11. Lay the future bread on a baking sheet, sprinkled with a little flour on top to make it crispy.
12. Send the dough to the oven for 50 minutes. At the same time, the temperature is not reduced, yet.
13. After 20 minutes, the temperature is reduced to 200 degrees.
14. After a while, the bread is taken out and its readiness is checked with a toothpick. If it remains dry, the bread is completely baked. If not, then return it back to the oven, which has not yet cooled down, for 10-15 minutes.

After that, yeast-free bread on kefir, baked in the oven, is ready.

Recipe for homemade rye bread without yeast

Rye bread, both with and without yeast, is considered healthier than white bread. You can cook it at home in the oven.

Rye yeast-free bread on kefir in the oven is prepared from the following food set:

• rye flour - 200 grams;
• kefir - 300 ml;
• wheat flour - 100 grams;
• salt and sugar in a teaspoon;
• soda - 0.5 teaspoon.

Cooking:

1. Flour, both wheat and rye, is sifted. Pour into a common bowl.
2. Salt and sugar are poured into the flour.
3. Soda is quenched with a small amount of kefir.
4. Kefir is poured to bulk ingredients.
5. First, knead the dough with a spoon in a bowl.
6. Then spread the dough on the table and knead it with your hands.
7. Leave the dough for 40 minutes, and in the meantime, preheat the oven.
8. Spread the dough on a baking sheet, not forgetting to make cuts, sprinkle with flour.
9. Bake bread for 50 minutes. Moreover, 20 minutes at 230 ° C, and the remaining half an hour at 200 ° C.
10. Check the readiness of baking using the method from the recipe above.

Irish bread without yeast

Irish yeast-free baking differs in that it includes wheat flour with bran or in tandem with rye flour. And also flavoring ingredients are added: seeds, raisins, etc.

The recipe will need:

• flour - 500 grams;
• kefir 1% - 450 ml;
• salt and soda - 1 tsp each;
• roasted seeds, raisins, nuts - 50 grams each.

And now a step-by-step recipe for yeast-free kefir bread in the oven:

1. Combine all ingredients in a bowl and mix with a spoon.
2. Add seeds, nuts, raisins or other flavors and mix.
3. Knead the dough with your hands, giving the desired shape at the end of the process. Make cuts at the top.
4. Spread the bread on a baking sheet, sprinkling liberally with flour.
5. Bake for 45 minutes at 200 degrees.

Bread from whole grain flour on kefir

This version of yeast-free bread is highly nutritious and is prescribed for diet food. And if you add flavoring additives to it (nuts, seeds, for example), then the benefits of bread will only increase.

For cooking you need:

• whole grain flour- 450 grams;
• kefir - 400 ml;
• seeds or something else - a tablespoon;
• soda and salt - 1 tsp each.

Yeast-free bread on kefir, baked in the oven, is prepared as follows:

1. Everything is mixed in a deep bowl. Soda must first be repaid with a small amount of kefir.
2. Stir the mixture, introducing flavoring additives into it in parts.
3. Next, knead the dough well by hand, and then leave it to “rest” for 20 minutes.
4. The oven is brought to a temperature of 230 degrees.
5. Put the dough on the prepared baking sheet, sprinkle with flour on top.
6. Bread is baked for 45 minutes, and after the first 15 minutes the temperature is reduced to 200 ° C.

With bran

Yeast-free kefir bread prepared according to this recipe with a photo, baked in the oven, is considered the most useful and dietary of all presented. And also it works like a brush, removing toxins from the body.

The following ingredients are useful for making yeast-free bread with bran:

• flour - 400 grams;
• bran - 400 grams;
• low-fat kefir - 1.5 cups;
• vegetable oil- half a glass;
• salt and soda - half a teaspoon each.

Steps for kneading and baking bread:

1. Pour kefir and oil into a deep bowl.
2. Free-flowing ingredients are gradually introduced into the mixture of liquids, stirring constantly.
3. Then the dough is well kneaded by hand.
4. The oven should already be preheated.
5. Place the shaped bread on a baking sheet, sprinkle with flour on top.
6. Sent to the oven for 40-50 minutes at a temperature of 200 ° C.

On cornmeal

Bread without yeast cornmeal it will turn out crispy and dietary. A minimum food basket is required. Namely:

• wheat flour - 200 grams;
• corn flour - 200 grams;
• kefir - 400 ml;
• egg - 1 pc.;
• salt - 0.5 tsp;
• sugar - a tablespoon;
• soda and baking powder - a teaspoon;
• vegetable oil - a quarter cup.

Cooking yeast-free cornbread consists of several stages.

1. All dry ingredients are combined in one container.
2. In another container, the liquids and the egg are combined.
3. Next, the liquids are poured into bulk and first knead with a spoon.
4. Then the dough is dumped on the table and kneaded by hand.
5. Leave the dough to rest for 15-20 minutes.
6. Preheat the oven to 200 degrees.
7. Approached test give the desired shape. Several cuts are made at the top.
8. Still translating raw bread onto a baking sheet, dusting the top with flour.
9. Send the bread to the oven. The first 10 minutes are baked at 200 ° C, and the remaining 20 at 180 ° C. The baking time may need to be extended. This is the case if the bread inside is not baked thoroughly. Then for another 15 minutes it is sent back to the hot oven.

Cooked bread will turn out fragrant, with a crispy crust. If the crust turns out to be too stale, but the bread is covered with a damp towel for 15 minutes. This will make her softer.

Step by step recipe with photo and video

Bread is the head of everything! Especially the one made at home with your own hands. Of course, there is not enough time to bake bread at home, and there are plenty of worries with it. But as soon as you devote a few precious hours to baking, try the finished crumb with a crispy crust, and immediately all things fade into the background. You cook it once - and you already promise yourself to bake bread almost every day.

Today we will not bother with the rules and canons of baking such a significant dish in the diet, but we will make a very simple bread made from rye flour on kefir. Instead of yeast, we will use soda, which will reduce the cooking time. We will also take wheat flour (of course, it is better to take the first or second grade, but you can also use the highest), salt and sugar, as well as vegetable oil and sunflower seeds.

As a result, we will get delicious and fragrant rye bread on kefir without yeast with a peculiar, slightly moist crumb. You can’t call it dietary, but nutritious and satisfying - it’s a must!

Let's start cooking!

In a bowl, combine kefir at room temperature, salt, sugar and vegetable oil. Mix until smooth.

Add the seeds pre-fried in a dry frying pan to the liquid ingredients.

We combine rye flour with soda, mix.

And sift to the liquid components.

With a spoon, start kneading the dough for bread.

Now sift the wheat flour in parts. Its quantity will depend on the quality of all ingredients.

As soon as it becomes difficult to stir with a spoon, we switch to hand kneading.

Knead the dough for at least 5 minutes, adding wheat flour if necessary. As a result, the dough should not stick too much to the hands and walls, while remaining soft and very elastic.

We form breads of the desired size from the resulting dough. We spread it on a baking sheet sprinkled with flour, and also sprinkle the product with flour, after which we make transverse cuts along the top. You don’t need to sprinkle seeds on top, I did it for beauty. We bake bread in the oven at 200 degrees for 30-45 minutes. Cooking time may vary depending on the oven. Readiness can be checked with a knife.

Rye bread on kefir without yeast is ready! Bon appetit!

Rye bread is certainly one of the most interesting products both in terms of taste and in terms of preparation.

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of the technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties- it is rare that something disappears from the table at such a speed, but if there are hot rye flour loaves, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are many technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, with specially prepared sourdough or brewed.

All this variety is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly indicated proportions according to the recipe, which is not desirable to change.

Also, if specifically stated in the recipe, do not change temperature regime. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the dough that has increased in volume, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process, hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

11. Bake such bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Choux rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse flour rye;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and heat to 220 degrees.

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave it for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, on it you can cook good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

4. Please note that the sourdough should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.

5. On the third day, the sourdough acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, if necessary, dilute with water and leave again for a day. Completely sourdough will be ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and tightly close the rest, put it in the refrigerator for storage.

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaceable dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave for 5 hours to approach. In the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the dough that has come up by this time.

3. Pour spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill out the forms with a test by one third.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake from 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 gr. white and 250 gr. rye, coarse flour;

Purified, non-aromatic oil - 1 tbsp. l.

200 ml curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Dairy products Warm up to room temperature ahead of time.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Pour the rye and baker's wheat flour into a mixing bowl, gradually add the yeast and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

5. Properly kneaded dough is elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

7. Pour in a little and evenly the oil, knead with your hands until completely absorbed.

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form a round loaf out of it.

10. Transfer it to parchment in a roasting pan and leave, covered with a towel, for half an hour, for the final "proofing".

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with the dough in the oven, sprinkle it with plenty of water on the walls.

Quick, yeast-free, rye bread at home in the oven on kefir

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. Do not do this on the stove or in microwave oven, best of all on a battery or by putting a container with sour milk in warm water.

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.

5. After that, make a longitudinal cut and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread from half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, about 8 g;

50 grams of malt;

300 ml of water (in tea leaves);

Baking flour - 650 grams;

10 grams of fresh (bread), or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the tea leaves for the test. Grind seasonings in a mortar. Add all rye flour, water and mixing well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

3. Before kneading the dough, soak pitted raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

6. After two hours, move the dough onto the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough into a mold or just on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking, and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the brazier with the dough, the walls of the oven are sprinkled with plenty of water.

When kneading the dough, you must strictly observe the recommended proportions. The crumb of rye bread baked from too liquid dough turns out sticky and too wet. From thick - too dense and quickly stale.

. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

If you have a knack for baking, try making bread out of two various kinds dough - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

- delicious, porous, with a crispy crust. Soda acts as a baking powder instead of yeast. To give without yeast bread a bit of piquancy and aroma, I added Provencal herbs to the dough. If you do not have them, do not bother, bake bread without these aromatic additives. The children really liked the bread on kefir without yeast. After they had already eaten it, they all asked if there was any leftover delicious bread that mom baked. Bread has a crispy, firm crust immediately after baking. And when he lies in the bag, the crust becomes soft, almost like a crumb.

Ingredients

• - 1 tbsp.
• - 300 gr. (this is 2 tbsp. + 1/3 tbsp.)
• Salt - 1 tsp
• - 1 tbsp
• Soda - 1 tsp
• Provence herbs - 1 tsp (add as desired)
• Grows. mold and hand oil

Bread on kefir without yeast - a recipe for cooking a dish step by step

A person assigns a very important role to nutrition in life. Unique dishes are created with exotic ingredients, sometimes a rare combination of ingredients is involved in the preparation of an unusual dish. However, there is one dish that, although it has acquired a lot of varieties, is firmly entrenched in the line of human nutrition. It's about bread.

A variety of pastries filled the shelves of stores, private bakeries and all kinds of sweets, with bran and whole grains, yeast-free and puff products from the dough they beckon with their aroma. However, many people, due to certain knowledge and technologies, are increasingly striving to make muffins on their own. Unleavened bread is especially popular.

Yeast-free homemade bread: benefits and harms

Like any food product, yeast-free bakery products have a number of advantages and disadvantages that everyone needs to know about. And the topic “The benefits and harms of yeast-free bread” remains popular for more than one generation. At the same time, the disadvantage and advantage of this dish is its structure. Due to its density and rigidity, it has a great effect on the gastrointestinal tract and promotes the work of the intestinal muscles. But along with this, such a consistency seems to some people unacceptable for consumption. The main positive point is the absence of yeast, and as a result, the intestinal microflora is not harmed. And also the main composition of the discussed bread contains a lot of substances useful for human health. As for the shortcomings, the size of the loaves and the specific taste can be considered the most significant. People are accustomed to lush and fragrant yeast bread, its counterpart without yeast has dense structure and therefore will be almost two times less. In terms of taste, yeast-free baking is specific, but no less tasty than regular bread.

This product can be purchased as a finished product from bakeries or bakeries, or you can cook it yourself in several ways.

A simple bread machine recipe

Baking yeast-free bread in a bread machine is not a difficult or lengthy task. The main thing is to stick to the recipe, and the machine will do everything by itself.

To prepare yeast-free dough you will need:

• flour 2-2.5 cups;
• kefir 0.8-1.0 cups;
• salt, sugar and soda one teaspoon each.