In modern stores, there is a huge selection of bread for every taste. But, not one of them, either in taste or in aroma, can be compared with a home product. To cook it at home yourself, you need to arm yourself with several successful bread recipes at once.

Oven rye bread at home

This is a simple bread recipe that allows you to get a natural product without additives and fillers. Ingredients: 1.5 tablespoons of granulated sugar, one spoon of quick yeast, 1.5 cups of warm purified water, a teaspoon of salt, 1.5 cups of rye and a similar amount of wheat flour, 2 tablespoons of vegetable oil.

  1. Sand, water and yeast are mixed first. The resulting dough in a small bowl under the film will wander for about half an hour near the heat source.
  2. Two kinds of flour are sifted in turn into a separate roomy bowl. They salt and mix.
  3. The foamed dough is poured into the flour mixture. A portion of non-cold oil is sent there.
  4. The workpiece will stand three hours warm. Over this period, it will clearly grow in size.
  5. It remains to knead the mass and place in a suitable form, oiled.
  6. The future bread will stand for another half hour under a towel, after which it will be baked in the oven until a crust appears.

When, when tapping on top of the bread, a ringing sound starts to sound, the baking is ready.

A simple yeast-free kefir recipe

This is the simplest recipe that even an inexperienced mistress will master, far from baking. Ready bread on kefir will be an excellent basis for sandwiches.Ingredients: 310 g of high-grade flour (wheat), a glass of medium-fat kefir, a teaspoon of salt and baking soda.

  1. First of all, all the loose components are combined.
  2. They do not pour out cold kefir.
  3. First, the ingredients need to be mixed with a spoon, and only then - hands greased with oil. The main thing is not to succumb to the temptation, add more flour in the process, no matter how much the mass is not sticky. Otherwise, a lush and soft loaf will not work.
  4. A “brick” is formed and put into the oven in a suitable form. It is convenient to use the option designed for the cake.

Such unleavened bread is baked for 35-45 minutes. Readiness is checked by a long wooden stick.

Oven custard wheat bread

This homemade bread recipe in the oven includes a minimum of ingredients. Therefore, it turns out on a budget and affordable for everyone product. Ingredients: a glass of boiling water and the same amount of warm, a tablespoon of lean margarine and as much sugar, 1.5 teaspoon of fine salt, 5 cups and 3 large tablespoons of high-grade flour, 2 teaspoons of active yeast (dry).

  1. Sugar, salt and a small portion of flour are poured into a capacious container. Oil and freshly boiled water are poured there. In the process, the components must be actively kneaded, preventing lumps from forming.
  2. While the mass cools, the yeast dissolves in a separate bowl in warm water.
  3. Flour is sifted several times in the third bowl.
  4. The prepared components of the three steps are combined. Flour is poured gradually.
  5. Knead is not too cool, but not sticky dough. It fills one large or several small molds.
  6. For a couple of hours, the workpiece will come close to the heat source.
  7. It remains to grease the future bread with sweet tea and go bake for about an hour.

It is important not to forget to make a couple of incisions on the loaf so that the pastries do not burst in the oven.

How to bake a leaven?

Malt from the recipe can be replaced with dry rye kvass. Its taken 2 tablespoons. The remaining ingredients: 320 ml of boiled but cold water, 4 cups of peeled rye flour, 320 ml of starter, a pinch of coriander, 12 g of fine salt, 55 g of white sugar, 70 g of seeds, 90 ml of boiling water.

  1. Half the flour is mixed with water and sourdough. The mass is stirred until there are no lumps. The mixture will be suitable for 4-5 hours. During this period, it will increase by about 3 times.
  2. Malt is brewed with 90 ml of boiling water. The mass is cooled and connected to the already matched dough.
  3. The remaining dry components are poured in, oil is poured.
  4. After mixing, the dough is laid out in molds, covered with linen cloth and left for proofing for 3-3.5 hours.
  5. Approached billets are sprinkled with seeds and baked for 45-55 minutes at 180 degrees.

Filling out forms with a dough is recommended no more than 2/3.

With cheese in a slow cooker

The breadcrumbs with cheese are surprisingly aromatic. Ingredients: 11 g of fast yeast, 520-620 g of wheat flour, 2 teaspoons of salt, a pinch of ground black pepper, 160 g of hard cheese, 360 ml of filtered water.

  1. Flour is sieved in the selected container. It is advisable to repeat the procedure several times so that the product is well saturated with oxygen.
  2. The remaining dry ingredients according to the recipe are poured into the same bowl. Cheese is also crushed with the smallest grater.
  3. Water flows last.
  4. The dough is mixed until it stops sticking to the fingers, after which it is removed under the towel for an hour in the heat.
  5. The mass is crushed and laid out in an oiled multicooker. At the top of the workpiece, several deep cuts are made.
  6. First, the future bread remains heated for half an hour.
  7. Then it cooks for 50 minutes in baking mode.

Bread in a slow cooker turns rosy on one side.

Whole wheat bread

Having prepared such baked goods at least once, you no longer want to return to the store products. Ingredients: 620 g whole grain flour, 3 teaspoons of dry quick yeast, a pinch of salt, a teaspoon of granulated sugar, a glass of filtered water.

  1. Dry ingredients, in addition to flour, are poured with warm water and left to warm for 12 minutes. Then 2/3 of the whole flour is poured into the mass, and it will be under the napkin for about an hour.
  2. The dough which has increased in volume is crushed, the rest of the flour is laid out in it. Components are thoroughly mixed.
  3. The dough is laid out in an oiled and sprinkled with flour form. Under the towel, it will stand a little less than an hour.
  4. Bread cakes are baked in a well-heated oven for 45-50 minutes.

In a clean towel, the finished loaf is wrapped until it cools completely.

On milk in a bread maker

In a bread machine, cooking homemade bread is simple. Ingredients: 65 g of butter, half a kilogram of high-grade flour, 310 ml of fat milk, 2 teaspoons of table salt, 1.5 teaspoons of dry baking yeast, 2.5 tablespoons of granulated sugar.

  1. The oil is softened and placed on the bottom of the device.
  2. Dry ingredients are sprinkled on top, except for flour.
  3. Everything is filled with a little warm milk.
  4. Flour is sifted on top.
  5. In the program “White bread” a treat is prepared for 180 minutes.

You can slightly change the bread recipe in the bread maker, for example, adding vanilla or any natural flavors to it.

Faster way in the oven

For the preparation of homemade bread does not need to spend many hours. There are very quick recipes. Ingredients: 210 ml of slightly warmed water, a teaspoon of quick dry yeast, 330 g of high-grade flour, 40 ml of sunflower oil, a teaspoon of granulated sugar, a pinch of salt.

  1. First, all the bulk ingredients from the recipe are mixed.
  2. Warm water and oil pour out from above.
  3. A pleasant soft dough is mixed.
  4. In an oiled bowl, the mass is infused for half an hour under a clean towel.
  5. The enlarged dough is crushed, a loaf is formed, cuts are made from above.

After 10 minutes of proofing, the roll is sprinkled with milk and baked for 25 minutes at 200 degrees.

Corn and Wheat Bread

To make the bread more interesting, you can add corn to regular wheat flour. This will allow the baking to not stale for a long time, it does not become scaly. Ingredients: 130 g of finely ground corn grits, a glass of filtered water, 260 g of wheat flour, 15 g of pressed yeast, a tablespoon of white sugar, a teaspoon of table salt, 3 tablespoons of vegetable oil.

  1. In a deep bowl, salt, sugar, crushed yeast and 80 g of flour are mixed. The ingredients are ground to gruel.
  2. Heated water is poured from above (half of the total specified amount). The mass will be warm for a little less than half an hour.
  3. Next, ground cereal is immediately poured into the bowl, the rest of the flour, the remaining water is poured.
  4. Oil is added.
  5. A well-mixed mass is laid out in a form coated with oil.
  6. 40-45 minutes will be enough for proofing.

Bread cakes are baked in a very hot oven on the middle shelf until the top is browned.

With yeast

Such homemade bread is prepared using yeast, but without kneading. The simplest recipe that allows you to please your home with the most delicate soft pastries. You certainly can’t buy such bread in a store. Ingredients: 7 g of fast yeast, a teaspoon of granulated sugar and table salt, a pound of high-grade flour, 375 ml of filtered water.

  1. First of all, in a wide deep bowl, all the loose components from the recipe are combined.
  2. Slightly warmed water is immediately poured into the resulting mixture. The mass is kneaded with a wide spoon until it becomes soft. In this case, the dough will still stick slightly to the fingers.
  3. To rise, it will be warm for about 1.5 hours.
  4. Then the mass is once again well kneaded and placed in a special form for bread.

In the oven, the product is baked for 35-45 minutes at 200-210 degrees. Put the container with water necessary for the first half hour of baking at the bottom of the oven.

Homemade Borodino bread

Even the spicy Borodino bread with a bright rich taste will turn out to bake at home in an ordinary oven. Of course, you can’t do without a pinch of dried coriander in the recipe, and 2 tablespoons of rye malt.Other ingredients: 170 g of high-grade wheat flour and 320 g of rye, 3 g of dry quick yeast, 410 ml of pure water, 3 dessert spoons of refined oil, a teaspoon of table salt, a large spoon of honey.

  1. First you need to brew malt correctly. For this, 160 ml of boiling water is poured onto the product. After mixing the components, the liquid is set aside to cool.
  2. The remaining water is mixed with natural bee honey. It is advisable to choose a liquid product.
  3. The remaining dry ingredients are mixed. Oil, honey vodka and brewed malt are poured into the resulting bulk mixture.
  4. A soft, soft dough is kneaded, which sticks to the fingers a little more. It is transferred to an oiled bowl. The mass is left at the heat source for 1.5 hours. If the house is very warm, the dough will be ready earlier.
  5. It remains to knead the mass, put it in a special form for the dough and leave for proofing for another 40-45 minutes.

The workpiece is sprinkled with coriander and baked in the oven for 35-40 minutes.

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